Easter Stuffed Lamb - slow roasted!

By RecipeTin Eats · 180 min

Ingredients

Instructions

1. Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes, cool, then roughly chop them.
2. Blitz the mushrooms in a food processor, scraping down the sides as needed, until they are chopped into pieces about 3 mm/0.1" small.
3. Melt the butter in a non-stick pan over high heat. Add the eschalots, garlic and mushrooms and cook, stirring regularly, for 5 minutes or until the liquid from the mushrooms mostly evaporates. Add the spinach and cook until wilted.
4. Transfer the filling to a bowl and cool for 20 minutes, then stir in the remaining stuffing ingredients.
5. Pile the stuffing on cling wrap and roughly shape it into a log about 35 cm/13.5" long. Roll it up tightly in the cling wrap and freeze for 3 hours (up to 3 days) until firm.
6. Place the lamb shoulder fat-side down, cover with plastic wrap or baking paper, and pound it hard with a rolling pin or meat mallet into a 40 x 22 cm/15.5 x 8.5" rectangle of even thickness, about 1.75 cm/2/3". Trim and patch as needed.
7. Sprinkle the lamb with half the salt and pepper. Unwrap the frozen stuffing log, place it on the lamb and roll up tightly, finishing with the seam side down. Tie with kitchen twine every 2 cm/0.8".
8. Preheat oven to 220°C/425°F (200°C fan-forced). Rub the lamb roll with the olive oil and sprinkle with the remaining salt and pepper.
9. Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Place the lamb on top, on the diagonal if needed to fit.
10. Roast for 30 minutes. Reduce oven to 160°C/320°F (140°C fan) and cook for 2 1/2 hours, or until the internal temperature reaches 98°C/208°F or the meat pulls apart fairly easily with two forks when checked in a discreet spot.
11. Move the lamb and potatoes to a tray and loosely cover with foil while you make the gravy.
12. Tilt the roasting pan and spoon off all but 3 tablespoons of fat, keeping the dark brown juices in the pan (add butter if short of fat). Place the pan over medium heat. When the fat is hot, sprinkle in the flour and stir for 1 minute.
13. While stirring, slowly pour in the stock. Add the soy sauce and keep stirring as it bubbles gently until thick like maple syrup. Season with more salt and pepper only if desired, then pour into a jug, straining if needed.
14. Cut the string off the lamb and slice into 2 cm/0.8" thick slices. Arrange on a platter with the potatoes, serve with gravy and sprinkle with extra pistachios if desired.

Summarized from RecipeTin Eats's video. Watch it for the details.

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