Slow-Roasted Stuffed Lamb for Easter Recipe
Introduction
Enjoy a festive and flavorful centerpiece with this Slow Roast Easter Stuffed Lamb. Tender lamb filled with aromatic herbs, garlic, and savory stuffing makes for a memorable holiday meal.
Ingredients
- Lamb (appropriate cut for stuffing)
- Fresh herbs (such as rosemary, thyme, and parsley)
- Garlic cloves
- Savory stuffing of your choice
Instructions
- Step 1: Prepare the lamb by carefully creating a cavity or boning it to allow space for the stuffing.
- Step 2: Mix fresh herbs and minced garlic into your stuffing to enhance the flavors.
- Step 3: Stuff the lamb firmly with the prepared stuffing, ensuring it is evenly filled.
- Step 4: Secure the opening with kitchen twine or skewers to keep the stuffing inside during cooking.
- Step 5: Place the lamb in a roasting pan and slow roast in a preheated oven at a low temperature until the lamb is tender and cooked through, typically several hours depending on the size.
- Step 6: Let the lamb rest for 10–15 minutes before slicing and serving.
Tips & Variations
- Use a mix of fresh herbs tailored to your taste to add brightness to the stuffing.
- Marinate the lamb overnight with herbs and garlic for extra depth of flavor.
- Try adding chopped nuts or dried fruits to the stuffing for texture and sweetness.
Storage
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave to preserve tenderness. For longer storage, freeze portions for up to 2 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the best cut of lamb for stuffing?
Boneless leg or shoulder of lamb works best for stuffing because they can be easily opened to hold the filling and offer tender meat when slow-roasted.
How do I know when the lamb is cooked properly?
Use a meat thermometer to check the internal temperature; it should reach about 145°F (63°C) for medium-rare. The lamb should be tender and juices should run clear when pierced.
PrintSlow-Roasted Stuffed Lamb for Easter Recipe
This Slow Roast Easter Stuffed Lamb is a festive and flavorful centerpiece perfect for holiday gatherings. The lamb is carefully stuffed with a savory herb and garlic mixture, then slow-roasted to tender perfection, resulting in a juicy, aromatic dish that captures the essence of traditional Easter celebrations.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Lamb
- 1 whole leg of lamb (about 5–6 pounds), butterflied
- Salt, to taste
- Black pepper, to taste
Herbs
- Fresh rosemary, 2 tablespoons, chopped
- Fresh thyme, 2 tablespoons, chopped
- Fresh parsley, 2 tablespoons, chopped
Garlic
- 4 cloves garlic, minced
Stuffing
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup pine nuts, toasted
- 1/4 cup dried apricots, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Prepare the stuffing: In a skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until translucent. In a mixing bowl, combine sautéed onions, breadcrumbs, toasted pine nuts, chopped dried apricots, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly to create the stuffing.
- Stuff the lamb: Lay the butterflied leg of lamb flat on a large surface. Season both sides with salt and black pepper. Spread the stuffing mixture evenly over the lamb, then carefully roll it up and secure with kitchen twine or skewers to hold the stuffing inside.
- Slow roast the lamb: Preheat your oven to 275°F (135°C). Place the stuffed lamb on a roasting rack inside a roasting pan. Roast slowly for approximately 4-5 hours, or until the lamb is very tender and reaches an internal temperature of 135°F (medium-rare) or your preferred doneness. Baste occasionally with pan juices to keep the meat moist.
- Rest and serve: Remove the lamb from the oven and let it rest covered loosely with foil for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a moist, flavorful roast. Slice and serve warm.
Notes
- Allow the lamb to come to room temperature before cooking for even roasting.
- Use fresh herbs for the best flavor impact.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or ground nuts.
- Slow roasting at low temperature ensures tender meat and develops rich flavors.
- Resting the meat after cooking is essential to preserve juiciness.
Keywords: slow roast lamb, stuffed lamb, Easter lamb recipe, holiday roast, herb stuffed lamb, garlic lamb, traditional Easter dinner
