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Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe

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4 from 87 reviews

  • Author: Mary & Susan
  • Total Time: 6 hours 40 minutes
  • Yield: 5 servings

Description

This slow-roast Easter stuffed lamb shoulder is a succulent and flavorful centerpiece perfect for festive occasions. The lamb is deboned, pounded flat, and filled with a rich duxelle of mushrooms, spinach, nuts, and herbs, then slowly roasted with baby potatoes until tender and juicy. The recipe includes a rich homemade gravy made from the roasting drippings. The dish offers a beautiful balance of textures and deep savory flavors, ideal for a celebratory meal.

Ingredients

Lamb and Stuffing

  • 1.35 – 1.5 kg (2.7 – 3 lb) deboned lamb shoulder
  • 1 1/2 tsp cooking salt / kosher salt, divided
  • 1 tsp black pepper, divided
  • 2 tsp extra virgin olive oil
  • 1 tbsp (20g) unsalted butter
  • 2 eschalots (shallots), finely diced (or 1 small onion)
  • 3 garlic cloves, finely minced
  • 300g (10 oz) button/white mushrooms
  • 2 tightly packed cups baby spinach (approx. 100g), roughly chopped
  • 3 tbsp skinless hazelnuts
  • 3 tbsp pistachios, roughly chopped
  • 1 1/2 tbsp parsley, finely chopped (optional)
  • 1 1/2 tsp fresh rosemary, finely chopped (or 1 tsp dried; substitute fresh thyme if desired)
  • 1 tbsp lemon zest
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper

Potatoes and Seasoning

  • 1 kg (2 lb) baby potatoes, cut in half (or quarters if large)
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil

Gravy

  • 2 tbsp plain/all-purpose flour
  • 1 1/4 cups low sodium beef stock/broth
  • 1/4 tsp dark soy sauce (optional, for deeper color)
  • Salt and pepper, to taste (optional)

Garnish (Optional)

  • 1 tbsp pistachios, roughly chopped
  • Rosemary sprigs

Side Suggestion

  • Sautéed green beans (for a vegetable side and splash of color)

Instructions

  1. Roast Hazelnuts: Preheat your oven to 180°C (350°F). Spread the skinless hazelnuts on a baking tray and roast for 8 minutes. Allow them to cool, then roughly chop and set aside.
  2. Chop Mushrooms: Place the mushrooms in a food processor and pulse until chopped into approximately 3mm (0.1″) pieces, scraping down the sides as necessary.
  3. Make Duxelle: Heat the unsalted butter in a non-stick pan over high heat. Add the diced eschalots, minced garlic, and chopped mushrooms. Cook while stirring regularly for about 5 minutes, until most of the released liquid has evaporated. Add the roughly chopped spinach and cook until wilted.
  4. Cool and Mix Stuffing: Transfer the mushroom-spinach mixture to a bowl and cool for 20 minutes. Once cooled, stir in the chopped roasted hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
  5. Shape Stuffing Log: Place the stuffing mixture onto a sheet of cling wrap. Using your hands, shape it roughly into a 35cm (13.5″) long log. Wrap tightly in cling wrap and freeze for at least 3 hours, or up to 3 days, until firm.
  6. Prepare Lamb Shoulder: Lay the deboned lamb shoulder fat-side down on a flat surface. Cover with plastic wrap or baking paper. Using a rolling pin or meat mallet, pound the lamb hard to create a roughly 40 x 22cm (15.5 x 8.5″) rectangle with even thickness around 1.75cm (2/3″). Trim and patch any uneven edges as needed.
  7. Season and Roll Lamb: Sprinkle half of the salt and pepper evenly over the lamb rectangle. Unwrap the frozen stuffing log and place it at one edge of the lamb. Roll the lamb up tightly around the stuffing, finishing with seam side down.
  8. Tie Lamb Roll: Use kitchen twine to tie the rolled lamb every 2cm (0.8″) to secure the shape firmly.
  9. Preheat Oven: Set your oven to 220°C (425°F).
  10. Season Lamb Roll: Rub the entire lamb roll with the extra virgin olive oil, then sprinkle with the remaining salt and pepper.
  11. Prepare Potatoes: In a large roasting pan (not a baking tray), toss the halved baby potatoes with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil. Spread evenly, then place the lamb roll on top, positioned diagonally if needed to fit.
  12. Initial High-Temperature Roast: Roast the lamb and potatoes for 30 minutes. This helps render some fat and develop color on the lamb.
  13. Slow Roast: Reduce oven temperature to 160°C (320°F). Continue cooking for 2 1/2 hours or until the internal temperature of the lamb reaches around 98°C (208°F) or the meat can be easily pulled apart with two forks.
  14. Rest Lamb and Potatoes: Remove the lamb and potatoes from the oven and transfer to a tray. Loosely cover with foil and set aside while you prepare the gravy.
  15. Prepare Gravy – Remove Excess Fat: Tilt the roasting pan to one side and skim off all but 3 tablespoons of the fat, discarding the excess. Keep the dark brown juices in the pan. Add butter if there isn’t enough fat.
  16. Make Gravy Roux: Place the roasting pan directly over medium heat on the stovetop. Once the fat is hot, sprinkle in the flour and stir continuously for 1 minute to cook the flour.
  17. Thicken Gravy: Slowly pour in the beef stock while stirring to avoid lumps. Add the dark soy sauce if using. Continue stirring as the mixture bubbles gently until it thickens to a maple syrup consistency.
  18. Season and Strain (Optional): Taste the gravy and adjust salt and pepper if needed. Pour into a jug and strain if desired for a smooth finish.
  19. Serve: Remove the kitchen twine from the lamb roll. Slice the lamb into 2cm (0.8″) thick pieces. Arrange the slices on a platter, surround with the roasted potatoes, and drizzle or serve with the gravy. Sprinkle roughly chopped pistachios and garnish with rosemary sprigs if desired. Serve alongside sautéed green beans for a vibrant vegetable side.

Notes

  • Note 1: Use deboned lamb shoulder for easier rolling and even cooking. If unavailable, ask your butcher to debone it.
  • Note 2: Eschalots can be substituted with a small onion if needed.
  • Note 3: Button or white mushrooms work best for the duxelle texture and flavor.
  • Note 4: Hazelnuts and pistachios add crunch and flavor; toast them lightly if desired.
  • Note 5: Baby potatoes work well because they roast evenly; cut larger potatoes to size.
  • Note 6: Dark soy sauce is optional but adds a richer color to the gravy.
  • Note 7: Freezing the stuffing log makes it easier to roll tightly inside the lamb without breaking.
  • Prep Time: 45 minutes
  • Cook Time: 5 hours 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Easter / European

Find it online: https://mysimpledish.com/slow-roast-easter-stuffed-lamb-with-herb-pistachio-filling-and-roasted-potatoes-recipe/