Slow Roast Stuffed Lamb for Easter Recipe
Introduction
Experience a succulent and flavorful centerpiece perfect for your Easter feast with this Slow Roast Easter Stuffed Lamb. The combination of tender lamb, fresh herbs, garlic, and lemon creates a deliciously aromatic dish that’s sure to impress family and friends.
Ingredients
- 1 leg of lamb
- Fresh herbs (such as rosemary, thyme, and parsley), chopped
- 3-4 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- Olive oil, for rubbing
Instructions
- Step 1: Preheat your oven to a low temperature, around 275°F (135°C), to ensure slow, even cooking.
- Step 2: Prepare the stuffing by mixing the chopped herbs, minced garlic, lemon zest, and some lemon juice in a bowl. Season with salt and pepper.
- Step 3: Carefully make a pocket in the leg of lamb by cutting into the thickest part without cutting all the way through. Stuff the herb mixture inside the pocket, pressing it in firmly.
- Step 4: Rub the outside of the lamb with olive oil and season generously with salt and pepper.
- Step 5: Place the lamb in a roasting pan and slow roast in the preheated oven for about 4 to 5 hours, or until the meat is tender and falls apart easily.
- Step 6: Remove from oven and let the lamb rest for 15 minutes before slicing and serving.
Tips & Variations
- Marinate the lamb overnight with olive oil, herbs, garlic, and lemon for even deeper flavor.
- Serve with roasted vegetables or a fresh spring salad for a complete meal.
- Use a meat thermometer to check for doneness; aim for an internal temperature of about 190°F (88°C) for very tender meat.
Storage
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. Leftover lamb also works well in sandwiches or salads.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of lamb for this recipe?
Yes, a lamb shoulder also works well for slow roasting and will be equally tender and flavorful.
Do I need to baste the lamb during roasting?
Slow roasting at a low temperature does not require basting, as it helps keep the meat moist without drying it out.
PrintSlow Roast Stuffed Lamb for Easter Recipe
A traditional Slow Roast Easter Stuffed Lamb recipe featuring a tender lamb leg infused with fresh herbs, garlic, and lemon. Perfectly slow-roasted to create a flavorful and succulent centerpiece for your Easter celebration.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Ingredients
Lamb and Stuffing
- 1 whole leg of lamb (about 5–6 pounds)
- 4 cloves garlic, minced
- 2 lemons, zested and juiced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare the Lamb: Carefully butterfly the leg of lamb by slicing it open along the side to create a flat surface, ensuring not to cut all the way through. This will allow you to stuff the lamb evenly.
- Make the Herb Mixture: In a bowl, combine minced garlic, lemon zest and juice, chopped rosemary and thyme, olive oil, salt, and pepper. Mix well to form a fragrant herb paste.
- Stuff the Lamb: Spread the herb and garlic mixture evenly over the opened lamb leg. Roll the lamb tightly and secure with kitchen twine or skewers to keep the stuffing inside during roasting.
- Preheat the Oven: Set your oven to 275°F (135°C) to create the perfect environment for slow roasting.
- Slow Roast the Lamb: Place the stuffed lamb on a roasting rack in a roasting pan, fat side up, and roast in the oven for approximately 4 to 5 hours, or until the meat is tender and easily pulls apart with a fork.
- Rest the Lamb: Remove the lamb from the oven and let it rest for 15-20 minutes before slicing. This helps the juices redistribute for maximum tenderness and flavor.
- Serve: Slice the lamb and serve with your favorite sides for a memorable Easter meal.
Notes
- For extra flavor, marinate the lamb with the herb mixture and lemon juice overnight in the refrigerator.
- Use a meat thermometer; the internal temperature should reach about 145°F (63°C) for medium-rare doneness.
- Allow the lamb to rest covered loosely with foil after roasting to retain moisture.
- Pair with roasted vegetables or a fresh salad for a complete meal.
Keywords: Slow roast lamb, Easter lamb recipe, stuffed leg of lamb, herb roasted lamb, garlic and lemon lamb
