Slow-roast Easter stuffed lamb
Recipe video above. Make this to impress! Lamb shoulder slow-cooked until fork-tender but still slices like a dream to show off that herby, nutty stuffing, a stunner with the rich lamb meat. You'll love the impressive stuffing-to-meat ratio, confit-style melting potatoes, and lush gravy. PS. Yes the rolling/tying part can be fiddly if you're new to it. But don't be intimidated, watch the video and look at the step photos, it's infinitely doable even for first timers. And don’t worry if your lamb comes out a little rustic - eg wonky, or filling burstage. Once it’s on the platter, no one will notice, but the flavour will be all there!Recipe credit: Our very own Chef JB!
Servings: 5 people
Equipment
- Kitchen twine / butchers' twine (Note 8)
- Rolling pin or meat mallet , for pounding the lamb
Ingredients
- 1.35 - 1.5 kg/ 2.7 - 3 lb deboned lamb shoulder (Note 1)
- 1 1/2 tsp cooking salt / kosher salt , divided
- 1 tsp black pepper , divided
- 2 tsp extra virgin olive oil
The fabulous herb & nut stuffing:
- 1 tbsp / 20g unsalted butter
- 2 eschalots , finely diced (US: shallots, sub 1 small onion) (Note 2)
- 3 garlic cloves , finely minced
- 300g/ 10 oz mushrooms , button/white (Note 3)
- 2 tightly packed cups baby spinach , roughly chopped 100g
- 3 tbsp skinless hazelnuts (Note 4)
- 3 tbsp pistachios , roughly chopped (Note 4)
- 1 1/2 tbsp parsley , finely chopped (ok to omit)
- 1 1/2 tsp rosemary , fresh, finely chopped (sub fresh thyme, or 1 tsp dried)
- 1 tbsp lemon zest (divine touch, don't skip this!)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Melting potatoes:
- 1 kg/ 2 lb baby potatoes , cut in half (4 if large) (Note 5)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
Gravy:
- 2 tbsp flour plain / all-purpose
- 1 1/4 cups beef stock/broth , low sodium
- 1/4 tsp dark soy sauce (optional, for deeper colour) (Note 6)
- Salt and pepper , if needed (I don't add any more)
Serving:
- 1 tbsp pistachios , roughly chopped (optional garnish)
- Rosemary sprigs , optional garnish
- Sautéed green beans (pictured - vegetable side, splash of colour)
Instructions
Stuffing:
- Roast hazelnuts - Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
- Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1" pieces.
- Duxelle - Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
- Cool - Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
- Stuffing log - Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5" long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm. (Note 7)
Pound and roll lamb:
- Pound - Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5"). Aim for even thickness ~1.75cm (2/3"). Trim and patch as needed to make your rectangle - see video, I cut & rearrange 2 large flappy bits that stick out.
- Roll - Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
- Tie - Secure with kitchen twine tied every 2cm / 0.8". (See video for tips)
Slow-roast:
- Preheat oven to 220°C/425°F (200°C fan-forced).
- Season - Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
- Potatoes - Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Put the lamb on top of the potato, on the diagonal if needed to fit.
- Short high temp roast - Roast for 30 minutes (renders some fat and gives the colour a head start).
- Slow roast - Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
- Rest - Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
Gravy:
- Drippings - The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat (the clear liquid that rises to the surface). Make sure you keep the dark brown juices in the pan. If you're short of fat, add butter.
- Heat fat - Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
- Thicken - While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency.
- Taste and add more salt and pepper if desired (I don't need more). Pour into a jug (strain, if needed).
Serving:
- Cut the string off the lamb then slice into 2cm / 0.8" thick slices.
- Plate on a platter, surround with the potatoes. Serve with gravy, sprinkled with extra chopped pistachios if desired! (Shown in the video with sautéed green beans).
Notes
1. Lamb shoulder with the bone removed is readily available at Australian grocery stores (Coles, Woolies, Harris Farms) else visit your friendly local butcher (ask him to debone it for you).
Other cuts - The recipe does work with lamb leg but because it's a leaner cut of meat, the lamb meat isn't as succulent. I personally don't recommend it.
2. Eschalots - Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
3. Mushrooms - I use regular white button mushrooms but swiss/cremini mushrooms would also be great.
4. Nut notes - Skinless hazelnuts sometimes sold as "blanched hazelnuts" at grocery stores. DIY - roast then, while hot, rub between a tea towel to remove most of the skin (hard to remove all). Hazelnut skin is bitter so it's best to remove what you can.
Other nuts - JB and I love the pistachio hazelnut combo but feel free to substitute. See ingredients section in post for suggestions.
5. Baby potatoes / cocktail potatoes ideal because the skin holds them together. Waxy potatoes will also work. DO NOT use large starchy potatoes, they will breakdown and turn into mush with the long oven time.
6. Dark soy in gravy?! Yes! Trick I deploy regularly in roasts to deepen the colour of the gravy with a touch of savoury flavour (instead of using gravy browner). Doesn't make it taste Asian, nobody can tell it's got soy sauce in it.
7. Stuffing log tips - Wipe the counter with a wet rag then place cling wrap on it (sticks, makes it easier to work with). Once the log is rolled up in cling wrap, twist the ends tightly to shape it firmly into a log.
8. Kitchen twine is string that is used to tie up foods and is safe for cooking. Sold at grocery stores (kitchenware section, usually) and butchers.
Storage - Cooked lamb keeps for 3 days, or freezer for 3 months. It can also be assembled the day before then roasted on the day of, just don't salt the surface or potatoes until just before cooking. You can also cook then reheat later in the day, it reheats 98% perfectly. Keep it whole then microwave (honestly the best as it keeps the meat juicy and steamy) or covered in the oven. Try to cook it on the day if reheating as the meat won't be as juicy if cooked the day before.
Nutrition to come!