Slow 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
Scale
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
