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Slow-Roast Stuffed Lamb Recipe

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★★★★★

4.6 from 92 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven: Set your oven to 275°F (135°C) to slow roast the lamb gently, allowing even cooking and tender meat.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookwithyana.com/slow-roast-stuffed-lamb-recipe/