From RecipeTin Eats
Slow-roast Easter stuffed lamb
- Time
- 6 hr 40 min
- Makes
- 5
- Ingredients
- 27
15 things you may not have.
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Ingredients
- 1.35 - 1.5 kg/ 2.7 - 3 lb deboned lamb shoulder ((Note 1))
- 1 1/2 tsp cooking salt / kosher salt (, divided)
- 1 tsp black pepper (, divided)
- 2 tsp extra virgin olive oil
- 1 tbsp / 20g unsalted butter
- 2 eschalots (, finely diced (US: shallots, sub 1 small onion) (Note 2))
- 3 garlic cloves (, finely minced)
- 300g/ 10 oz mushrooms (, button/white (Note 3))
- 2 tightly packed cups baby spinach (, roughly chopped 100g)
- 3 tbsp skinless hazelnuts ((Note 4))
- 3 tbsp pistachios (, roughly chopped (Note 4))
- 1 1/2 tbsp parsley (, finely chopped (ok to omit))
- 1 1/2 tsp rosemary (, fresh, finely chopped (sub fresh thyme, or 1 tsp dried))
- 1 tbsp lemon zest ((divine touch, don't skip this!))
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 kg/ 2 lb baby potatoes (, cut in half (4 if large) (Note 5))
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp flour (plain / all-purpose)
- 1 1/4 cups beef stock/broth (, low sodium)
- 1/4 tsp dark soy sauce ((optional, for deeper colour) (Note 6))
- Salt and pepper (, if needed (I don't add any more))
- 1 tbsp pistachios (, roughly chopped (optional garnish))
- Rosemary sprigs (, optional garnish)
- Sautéed green beans ((pictured - vegetable side, splash of colour))
The method
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