Slow-roast Easter stuffed lamb – RecipeTin Eats
3. ASSEMBLE AND ROLL Assemble – Lay the stuffing log along the long edge of the lamb, then roll it up tightly, tucking in the sides as you go. Tie – Secure with kitchen twine at 5cm/2″ intervals, then tie the ends to keep it all together. Season – Rub with olive oil, salt, and pepper. Rest – Leave it out for 1 hour to come to room temp. 4. ROAST Preheat – To 220°C/430°F (200°C fan). Lamb first – Roast for 25 minutes. 5. POTATOES IN! Add potatoes – Scatter the potatoes around the lamb, then pour over the wine and stock. Back in – Roast for a further 1 hour 20 minutes, until the lamb reaches 62°C/144°F (for medium-rare). I like to give the potatoes a stir halfway through. 6. REST AND GRAVY Rest – Transfer the lamb to a plate, loosely tent with foil and rest for 20 minutes. Gravy – While the lamb is resting, make the gravy. Strain the drippings into a jug, skim off most of the fat. Make a roux, then whisk in the drippings, stock, and soy sauce. Simmer until thickened. 7. SERVE Serve – Slice the lamb thickly, then serve with potatoes and gravy. Note – If you want to reheat the lamb, place slices in a baking dish, pour over a little stock, cover with foil and reheat in a 180°C/350°F oven for 15 minutes or until warmed through. Enjoy your masterpiece! This slow-roasted stuffed lamb is perfect for Easter or any special occasion where you want to impress your guests. The herby nutty mushroom filling adds a burst of flavor while the fork-tender meat and confit-style potatoes melt in your mouth. Serve with rich gravy for the ultimate dining experience. Give it a try and let me know how it turns out!
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