Slow-Roast Stuffed Lamb Recipe
Introduction
Slow-Roast Stuffed Lamb is a comforting and flavorful dish perfect for special occasions or a hearty family meal. The lamb, infused with herbs and garlic, becomes tender and juicy through slow roasting. Filled with a savory stuffing, this recipe promises a delicious centerpiece that’s sure to impress.
Ingredients
- Lamb (whole or leg, suitable for roasting)
- Fresh herbs (such as rosemary, thyme, and parsley)
- Garlic cloves, minced
- Prepared stuffing (your choice of bread-based, rice, or vegetable stuffing)
Instructions
- Step 1: Prepare the lamb by making a deep incision to create space for the stuffing. Season the lamb with minced garlic and chopped fresh herbs both inside and out.
- Step 2: Fill the cavity of the lamb with the prepared stuffing, pressing it gently to fit but not overly tight to allow for expansion during cooking.
- Step 3: Tie the lamb securely with kitchen twine to hold the stuffing in place.
- Step 4: Place the stuffed lamb in a roasting pan and slow roast in a preheated oven at a low temperature (around 275°F or 135°C) for several hours, until the meat is tender and reaches your desired doneness.
- Step 5: Remove from the oven and let the lamb rest for 15-20 minutes before slicing and serving.
Tips & Variations
- Use a meat thermometer to ensure the lamb is cooked perfectly; aim for an internal temperature of about 135°F (57°C) for medium-rare.
- Experiment with different stuffing ingredients such as nuts, dried fruits, or mushrooms to add unique flavors and textures.
- Marinate the lamb overnight with garlic and herbs to enhance the flavor even more.
Storage
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through to maintain tenderness. Avoid overheating to prevent the meat from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed lamb in advance?
Yes, you can stuff and season the lamb a few hours or even the day before roasting. Keep it covered in the refrigerator until you’re ready to cook.
What temperature and time should I slow roast the lamb?
Slow roast the lamb at about 275°F (135°C) for 3 to 4 hours, depending on the size of your cut. Using a meat thermometer is the best way to ensure it’s cooked to your preferred doneness.
PrintSlow-Roast Stuffed Lamb Recipe
A sumptuous slow-roast stuffed lamb recipe perfect for a festive or special occasion meal. This dish features a whole lamb stuffed with aromatic herbs, garlic, and a savory stuffing, then slow-roasted to tender perfection, yielding rich flavors and a melt-in-your-mouth texture.
- Prep Time: 30 minutes
- Cook Time: 4 to 5 hours
- Total Time: 4 hours 30 minutes to 5 hours 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Lamb
- 1 whole leg or shoulder of lamb (approximately 4–5 pounds)
Herbs and Garlic
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Stuffing
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 1/4 cup olive oil
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh mint
- 1/2 cup chopped dried apricots or raisins
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Prepare the stuffing: In a bowl, combine breadcrumbs, chopped onion, olive oil, toasted pine nuts, fresh mint, dried apricots or raisins, ground cinnamon, salt, and pepper. Mix thoroughly to create the flavorful stuffing.
- Prepare the lamb: Make sure the lamb leg or shoulder is trimmed of excess fat and skin. Using a sharp knife, carefully create a pocket inside the lamb or open it flat if boned, to hold the stuffing. Rub the minced garlic and chopped herbs all over the lamb, seasoning generously with salt and freshly ground black pepper.
- Stuff the lamb: Spoon the prepared stuffing evenly into the lamb pocket or over the flattened lamb, then carefully fold or tie it closed with kitchen twine to secure the stuffing inside.
- Preheat the oven: Set your oven to 275°F (135°C) to slow roast the lamb gently, allowing even cooking and tender meat.
- Slow roast the lamb: Place the stuffed lamb in a roasting pan, cover it loosely with aluminum foil to retain moisture, and roast in the preheated oven for approximately 4 to 5 hours, or until the lamb is tender and easily pulls apart with a fork.
- Rest the lamb: Remove the lamb from the oven and let it rest, covered, for about 15-20 minutes before slicing. This allows the juices to redistribute within the meat, ensuring a moist and flavorful serving.
- Serve: Slice the lamb to reveal the savory stuffing inside and serve alongside your favorite sides such as roasted vegetables or a fresh salad.
Notes
- Slow roasting at low temperature ensures the lamb becomes tender without drying out.
- If boning the lamb yourself, take care as it requires skill; alternatively, ask your butcher to do it.
- You can customize the stuffing by adding nuts, dried fruits, or different herbs to suit your taste.
- Allow ample resting time to keep the lamb juicy.
- Leftover lamb can be refrigerated and used for sandwiches or salads.
Keywords: slow roast lamb, stuffed lamb, roasted lamb recipe, Mediterranean lamb, lamb recipe for special occasions
