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Slow-Roast Easter Stuffed Lamb with Pistachio and Hazelnut Duxelle Recipe

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4 from 13 reviews

  • Author: Lea
  • Total Time: 4 hours 20 minutes
  • Yield: 5 servings

Description

Slow-roasted Easter stuffed lamb shoulder offers tender, flavorful meat wrapped around a rich mushroom, spinach, and nut stuffing. The lamb is pounded thin, rolled with a fragrant herb and nut filling, and slow roasted alongside seasoned baby potatoes. Finished with a homemade gravy made from the pan drippings, this festive recipe delivers a juicy, aromatic centerpiece perfect for Easter celebrations or special occasions.

Ingredients

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
  • 1/2 tsp cooking salt / kosher salt (for stuffing)
  • 1/4 tsp black pepper (for stuffing)
  • 1/2 tsp cooking salt / kosher salt (for potatoes)
  • 1/4 tsp black pepper (for potatoes)
  • 1 tbsp extra virgin olive oil (for potatoes)

Stuffing

  • 2 eschalots, finely diced (or 1 small onion)
  • 3 garlic cloves, finely minced
  • 300g (10 oz) button/white mushrooms
  • 2 tightly packed cups baby spinach (about 100g), roughly chopped
  • 3 tbsp skinless hazelnuts (roasted)
  • 3 tbsp pistachios, roughly chopped
  • 1 1/2 tbsp parsley, finely chopped (optional)
  • 1 1/2 tsp fresh rosemary, finely chopped (or substitute fresh thyme or 1 tsp dried rosemary)
  • 1 tbsp lemon zest

Potatoes

  • 1 kg (2 lb) baby potatoes, cut in half (or quarters if large)

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 (optional)
  • Butter (optional, if short of fat for gravy)

Garnish and Serving

  • 1 tbsp pistachios, roughly chopped (optional garnish)
  • Rosemary sprigs (optional garnish)
  • Sautéed green beans (optional vegetable side)

Instructions

  1. Roast Hazelnuts: Preheat the oven to 180°C/350°F (160°C fan-forced). Spread the hazelnuts on a baking tray and roast for 8 minutes. Remove and let cool, then roughly chop them.
  2. Chop Mushrooms: Place the mushrooms into a food processor and pulse until they are chopped into small pieces roughly 3mm (0.1") in size. Scrape down the sides as needed to achieve even chopping.
  3. Prepare Duxelle: Heat the butter in a non-stick pan over high heat. Add diced eschalots, minced garlic, and chopped mushrooms. Cook while stirring regularly for about 5 minutes, until most of the moisture released by the mushrooms evaporates. Add the chopped spinach and cook until it wilts completely.
  4. Cool Stuffing: Transfer the mushroom and spinach mixture into a bowl and let it cool for 20 minutes. Once cooled, stir in the roasted hazelnuts, pistachios, parsley, rosemary, lemon zest, salt, and black pepper.
  5. Form Stuffing Log: Place the stuffing mixture onto a piece of cling wrap and shape it roughly into a 35 cm (13.5") long log using your hands. Tightly wrap it with cling wrap, then freeze for 3 hours up to 3 days until firm.
  6. Pound the Lamb: Position the lamb shoulder fat-side down on a surface. Cover with plastic wrap or baking paper and pound it firmly with a rolling pin or meat mallet until it forms an even rectangle about 40 x 22 cm (15.5 x 8.5") and approximately 1.75 cm (2/3") thick. Trim and rearrange any flappy edges to create a neat rectangle.
  7. Season and Roll: Sprinkle half of the salt and black pepper over the lamb. Remove the frozen stuffing log from the freezer and unwrap it. Place it at one edge of the lamb and roll up tightly, finishing with the seam side down.
  8. Tie the Roll: Use kitchen twine to tie the lamb roll every 2 cm (0.8") ensuring it is secure for even cooking.
  9. Preheat Oven: Set the oven to 220°C/425°F (200°C fan-forced).
  10. Season Lamb Roll: Rub the rolled lamb all over with olive oil, then sprinkle the remaining salt and pepper.
  11. Prepare Potatoes: In a large roasting pan, toss the halved baby potatoes with salt, pepper, and olive oil. Arrange the lamb roll on top of the potatoes, placing it diagonally if needed to fit.
  12. Initial High Temperature Roast: Roast the lamb and potatoes for 30 minutes at 220°C, which helps render some fat and develops color.
  13. Slow Roast: Reduce the oven temperature to 160°C/320°F (140°C fan-forced). Continue cooking for approximately 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 Meat: Remove the lamb and potatoes from the oven and transfer them to a tray. Loosely cover with foil and let rest while you prepare the gravy.
  15. Prepare Gravy - Remove Excess Fat: Pour the roasting pan drippings onto the stove over medium heat. Tilt the pan to scoop off and discard all but 3 tablespoons of fat, keeping the dark brown juices. Add butter if there is insufficient fat.
  16. Make Roux: Heat the fat in the pan, sprinkle the flour over it, and stir continuously for 1 minute to cook the flour.
  17. Thicken Gravy: Slowly pour in the beef stock while stirring constantly. Add the dark soy sauce if using. Stir and simmer gently until the gravy thickens to a consistency similar to maple syrup.
  18. Season Gravy: Taste and add additional salt and pepper if needed. Strain the gravy if desired and pour into a serving jug.
  19. Serve: Remove the twine from the lamb roll and slice it into 2 cm (0.8") thick slices. Arrange on a platter with the roasted potatoes surrounding the meat. Serve with the prepared gravy and garnish with extra chopped pistachios and rosemary sprigs if desired. Optional sides like sautéed green beans add color and freshness.

Notes

  • Note 1: The lamb shoulder should be deboned for ease of rolling and even cooking.
  • Note 2: Eschalots can be substituted with 1 small onion if unavailable.
  • Note 3: Button or white mushrooms work best for the stuffing due to their mild flavor and texture.
  • Note 4: Roasting the nuts enhances their flavor and adds crunch to the stuffing.
  • Note 5: Baby potatoes should be cut smaller if large to ensure even cooking with the lamb.
  • Note 6: Dark soy sauce is optional but adds a richer color and umami depth to the gravy.
  • Note 7: Freezing the stuffing log helps it hold shape when rolling inside the lamb and ensures even cooking.
  • Use kitchen twine tied every 2 cm to keep the lamb roll secure during roasting, preventing the stuffing from spilling out.
  • Resting the lamb after cooking allows juices to redistribute, making the meat tender and juicy when sliced.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Australian

Find it online: https://recipesbylea.com/slow-roast-easter-stuffed-lamb-with-pistachio-and-hazelnut-duxelle-recipe/