Slow-Roast Easter Stuffed Lamb with Potatoes and Mushroom Spinach Filling Recipe

Introduction

This slow-roast Easter stuffed lamb is a show-stopping centerpiece perfect for special occasions. It features a rich mushroom and nut stuffing wrapped in tender lamb shoulder, slow-cooked to juicy perfection. Serve it with crispy baby potatoes and a savory gravy for a memorable meal.

Ingredients

• 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, finely diced (substitute 1 small onion)
• 3 garlic cloves, finely minced
• 300g (10 oz) mushrooms, button or white
• 2 tightly packed cups baby spinach (about 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 thyme)
• 1 tbsp lemon zest
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 1 kg (2 lb) baby potatoes, halved (quartered if large)
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp plain flour (all-purpose)
• 1 1/4 cups low sodium beef stock/broth
• 1/4 tsp dark soy sauce (optional, for deeper color)
• Salt and pepper to taste
• 1 tbsp pistachios, roughly chopped (optional garnish)
• Rosemary sprigs (optional garnish)
• Sautéed green beans (optional side)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F, 160°C fan-forced). Roast the hazelnuts for 8 minutes, then cool and roughly chop.
2. Step 2: Blitz the mushrooms in a food processor until chopped into small pieces about 3mm (0.1″) in size.
3. Step 3: Melt the butter in a non-stick pan over high heat. Add eschalots, garlic, and mushrooms and cook for 5 minutes, stirring regularly, until much of the liquid evaporates. Add spinach and cook until wilted.
4. Step 4: Transfer the mushroom mixture to a bowl to cool for 20 minutes. Stir in the chopped hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
5. Step 5: Shape the stuffing into a 35cm (13.5″) log using cling wrap. Roll tightly and freeze for 3 hours or up to 3 days until firm.
6. Step 6: Place the lamb shoulder fat-side down on a work surface. Cover with plastic wrap and pound with a rolling pin or meat mallet into an even 40 x 22cm (15.5 x 8.5″) rectangle about 1.75cm (2/3″) thick. Trim and patch to shape as needed.
7. Step 7: Season the lamb surface with half the salt and pepper. Unwrap the stuffing log and roll it tightly inside the lamb, finishing with the seam side down. Tie the roll securely every 2cm (0.8″) with kitchen twine.
8. Step 8: Preheat oven to 220°C (425°F, 200°C fan-forced). Rub the lamb roll with olive oil and sprinkle with remaining salt and pepper.
9. Step 9: Toss baby potatoes with 1/2 tsp salt, 1/4 tsp pepper, and olive oil in a large roasting pan. Place the lamb roll on top of the potatoes, diagonally if needed.
10. Step 10: Roast for 30 minutes at high temperature to render fat and brown the meat.
11. Step 11: Reduce oven to 160°C (320°F, 140°C fan). Roast for 2 1/2 hours or until the internal temperature reaches 98°C (208°F) or the meat pulls apart easily with forks.
12. Step 12: Remove lamb and potatoes to a tray, loosely cover with foil, and rest while preparing the gravy.
13. Step 13: Pour off all but 3 tablespoons of fat from the roasting pan, leaving the brown juices. Add butter if fat is insufficient.
14. Step 14: Place the pan on medium heat and sprinkle flour over fat. Stir continuously for 1 minute.
15. Step 15: Slowly pour in beef stock while stirring. Add soy sauce if using. Simmer gently, stirring, until thickened to a maple syrup consistency.
16. Step 16: Season with salt and pepper as needed. Strain if desired and pour into a serving jug.
17. Step 17: Remove twine from lamb and slice into 2cm (0.8″) thick pieces. Arrange on a platter surrounded by potatoes.
18. Step 18: Serve with gravy, sprinkled with extra chopped pistachios and rosemary sprigs if desired. Accompany with sautéed green beans for color and freshness.

Tips & Variations

• Freeze the stuffing log in advance to save time on the day of cooking.
• Substitute fresh thyme for rosemary if preferred, or use dried herbs in smaller amounts.
• For deeper flavor, add a splash of red wine to the gravy during cooking.
• Use any mix of nuts you enjoy for the stuffing, or omit if allergies are a concern.
• Allow the lamb to rest fully before slicing to keep it juicy and tender.

Storage

Store leftover lamb and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of stock or water to keep the meat moist. Gravy can be stored separately and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing in advance?

Yes, the stuffing log can be made up to 3 days ahead and kept frozen until needed. This makes the roasting day much easier.

What cut of lamb is best for this recipe?

A deboned lamb shoulder works best due to its fat content and tenderness when slow-roasted. The fat keeps the meat moist and flavorful throughout cooking.

Slow-Roast Easter Stuffed Lamb with Potatoes and Mushroom Spinach Filling Recipe

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5 from 57 reviews

This Slow-Roast Easter Stuffed Lamb recipe features a tender lamb shoulder stuffed with a flavorful mixture of mushrooms, spinach, nuts, and herbs. The lamb is pounded flat, rolled around a savory duxelle stuffing log, and slow-roasted alongside baby potatoes. The end result is richly aromatic, succulent meat paired with perfectly roasted potatoes and a luscious homemade gravy, making it an impressive centerpiece for an Easter meal or special occasions.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Lamb and Seasoning

• 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

Stuffing

• 2 eschalots (shallots), finely diced
• 3 garlic cloves, finely minced
• 300g / 10 oz button 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 rosemary, fresh, finely chopped (or substitute fresh thyme or 1 tsp dried)
• 1 tbsp lemon zest
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Potatoes and Garnish

• 1 kg / 2 lb baby potatoes, cut in halves (or quarters if large)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp pistachios, roughly chopped (optional garnish)
• Rosemary sprigs (optional garnish)

Gravy

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

Instructions

1. Roast Hazelnuts: Preheat oven to 180°C/350°F (160°C fan-forced). Roast hazelnuts for 8 minutes until fragrant and slightly toasted. Cool, then roughly chop.
2. Prepare Mushrooms: Pulse mushrooms in a food processor until finely chopped into approximately 3mm pieces. Scrape sides as needed to ensure even chopping.
3. Make Duxelle: Melt butter in a non-stick pan over high heat. Add diced eschalots, minced garlic, and chopped mushrooms. Cook, stirring regularly for around 5 minutes, until most of the released moisture from mushrooms evaporates. Add baby spinach and sauté until wilted.
4. Cool Filling: Transfer the mushroom-spinach mixture to a bowl and let cool for 20 minutes. Stir in chopped hazelnuts, pistachios, parsley, rosemary, lemon zest, salt, and pepper to complete the stuffing mixture.
5. Form Stuffing Log: Place stuffing on a sheet of cling wrap and shape into a roughly 35 cm (13.5 inch) long log using your hands. Roll tightly with cling wrap and freeze for at least 3 hours or up to 3 days until firm.
6. Pound Lamb Shoulder: Lay lamb shoulder fat-side down on a flat surface. Cover with plastic wrap or baking paper and pound firmly with a rolling pin or meat mallet until it forms an even 40 x 22 cm (15.5 x 8.5 inch) rectangle about 1.75 cm (2/3 inch) thick. Trim and rearrange any uneven edges as needed.
7. Season and Roll Lamb: Sprinkle half of the salt and pepper evenly over the lamb. Unwrap the frozen stuffing log and place it along the edge of the lamb rectangle, then roll tightly around it, finishing with the seam side down.
8. Tie Roll: Secure the rolled lamb with kitchen twine, tying every 2 cm (0.8 inch) to hold the shape firmly during cooking.
9. Preheat Oven: Set oven to 220°C/425°F (200°C fan-forced) to prepare for roasting.
10. Season Roll and Prepare Potatoes: Rub the lamb roll all over with olive oil, then sprinkle with the remaining salt and pepper. Toss baby potatoes with salt, pepper, and olive oil in a large roasting pan.
11. Initial High-Temperature Roast: Place the lamb roll on top of the potatoes (diagonally if necessary to fit). Roast for 30 minutes to render some fat and develop color.
12. Slow Roast: Lower oven temperature to 160°C/320°F (140°C fan-forced). Continue roasting for 2 1/2 hours, or until the internal temperature reaches 98°C/208°F, or the meat is tender enough to pull apart easily with forks.
13. Rest Meat and Potatoes: Remove lamb roll and potatoes from oven, transfer to a tray, and cover loosely with foil to rest while you prepare the gravy.
14. Prepare Gravy: Tilt the roasting pan to collect the fat (discard all but 3 tablespoons). Place the pan over medium heat on the stovetop. Sprinkle flour into the hot fat, stirring constantly for 1 minute to cook the flour.
15. Thicken Gravy: Gradually pour in beef stock while stirring, add dark soy sauce if using. Allow the mixture to gently bubble, stirring until the gravy thickens to a maple syrup-like consistency. Adjust seasoning with salt and pepper as desired. Strain if needed and transfer to a serving jug.
16. Serve: Cut kitchen twine from the lamb roll, then slice into 2 cm (0.8 inch) thick slices. Arrange on a platter with potatoes around. Serve with the homemade gravy and garnish with extra chopped pistachios and rosemary sprigs, accompanied by sautéed green beans if desired.

Notes

• Note 1: Using a deboned lamb shoulder allows it to be pounded flat and rolled easily.
• Note 2: Eschalots are similar to shallots; a small onion can be substituted if needed.
• Note 3: Button mushrooms provide the best texture and flavor for the duxelle.
• Note 4: Toasted hazelnuts and pistachios add crunch and complexity to the stuffing.
• Note 5: Baby potatoes roast evenly and absorb flavors well; cut larger ones into quarters.
• Note 6: Dark soy sauce is optional but enhances gravy color and depth.
• Note 7: Freezing the stuffing log ensures it stays firm and easy to roll inside the lamb.
• Tying the lamb roll tightly prevents it from unrolling during roasting.
• Resting the meat after slow roasting allows juices to redistribute for moist, tender slices.

Keywords: slow roast lamb, stuffed lamb shoulder, Easter lamb recipe, mushroom duxelle, lamb roll, festive roast, savory stuffed meat