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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/slow-roast-easter-stuffed-lamb-with-potatoes-and-mushroom-spinach-filling-recipe/