Plus gravy.Give me a second.
I need to sit down after describing that!
So here it is and its a knockout.JBis back with a vengeance!!
The potato cook “confit-style” so they are melting inside, like Fondant Potatoes on steroids!
Not your average stuffed lamb
This isnt your average stuffed lamb roast.
The mushroom duxelle stuffing itself is something special, loaded with herby, nutty flavour.
And the gravy!!
Ingredients in Easter slow-roast stuffed lamb
1.
Its also a juicier cut of meat thats more forgiving to cook ie easier and tastier!
Easy to find at Coles, Woolies, Harris Farms (Im in Australia) or your friendly butcher.
The potato cook “confit-style” so they are melting inside, like Fondant Potatoes on steroids!
See FAQ section for non-lamb options beef and pork.
This version of duxelle has a herby, nutty flavour thats downright addictive.
WhenJBfirst made it, I couldnt stop sneaking bites from the pan!
Fork-tender meat
You really taste the nuts, and the lemon zest tops it off perfectly.
Heres what you need:
Mushrooms I use regular white button mushrooms but swiss/cremini mushrooms would also be great.
Eschalots Called shallots in the US.
Freezing the stuffing makes it easier to roll and keeps it round inside the lamb.
They look like small onions with purple flesh and have a finer, sweeter flavour.
Used for a more delicate onion taste.
Not to be confused with the long green onions some Australians call shallots.
Substitute with a small, finely chopped brown onion.
Garlic Finely minced with a knife or use a garlic crusher.
It also makes the filling a little juicier.
Herb and nut mushroom duxelle filling is outrageously tasty!
Hazelnuts The key nut flavour in the stuffing.
Use blanched (skinless) ones, as the skin is bitter.
Pistachios Slightly more subtle in flavour but (somehow!)
makes the stuffing even more special.
You know I call pistachiosthe fancy nut!Best substitute:Pinenuts.
Parsley Fresh herby flavour.
But its ok, you’re free to omit without drastically altering the flavour.
Rosemary Lamb and rosemary are best friends, so I really hope you dont skip this!
Unsalted butter The fat for sauteing the filling.
Salt and pepper For seasoning.
Skip the store bought gravy browner!
Plus, it will add a smidge of extra depth of flavour in a way salt never will.
Lamb drippings The fat left in the pan after roasting, packed with flavour.
Its the base for every great gravy!
Beef stock Makes a tastier gravy than using water.
Use low sodium, or reduce the salt on the lamb by 1/4 teaspoon.
Flour Thickens the gravy.
Dark soy sauce Trick I regularly deploy when needed!
Deepens the colour and adds savouriness.
It wont make the gravy taste Asian!
Use only dark soy, not light or all-purpose.
But dont be intimidated.
Once sliced and plated, no one will notice but the flavour will be there!
Roastthe hazelnuts for 8 minutes.
Dont skip this step!
It really brings out the flavour of the hazelnuts.
I pulse 5 or 6 times, that usually does the job.
Easy method – tie individual sections.
Then stir in the spinach until wilted.
Coolthe filling for 20 minutes then stir in the nuts, lemon, salt and pepper.
TIP:Wipe your work bench with a wet cloth then put the cling wrap on it.
Continuous trussing method.
It makes it stick to the surface so its easier to worth with.
This makes it much easier to roll up tightly in the lamb and looks neater when sliced.
POUND AND ROLL
Bash hard!
(Also necessary. )
Pound lamb Place the lamb shoulder fat-side down on a cutting board.
Cover with plastic wrap (I use Go-between) or baking paper.
Use a rolling pin or meat mallet to pound the meat (hard!)
into a 40 x 22cm rectangle (15.5 x 8.5).
Aim for even thickness ~1.75cm (2/3).
The meat wont stick together while raw, even if you pound it.
But when you tie the lamb roll, it holds it together.
Roll Put frozen stuffing log on the lamb then roll it up tightly finishing with the seam side down.
Tie Secure with kitchen twine tied every 2cm / 0.8.
Or, go pro and try the butchers knot method ie continuous trussing!
If I can do it, you might too!
See separate video under the recipe video.
Remember: dont fret too much about perfection!
Prepare Toss the potatoes in oil, salt and pepper in a roasting pan.
Rub the lamb with oil and sprinkle with salt and pepper.
Then put it on top of the potatoes.
High then low slow-roast Roast the lamb for 30 minutes at 220C/425F (200C fan-forced).
Prevent screen from sleeping
This gets some nice colour on the lamb and gives the fat rendering a head start.
Then turn the oven down to 160C/320F (140C fan).
Cook for 2 1/2 hours.
Rest Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
GRAVY AND SERVING
Tasty gravies are made using pan drippings.
This is made using pan drippings!
Gravy roux The roasting pan will have meat juices and fat.
Tilt the pan so you’re free to scoop off and discard all but 3 tablespoons of fat.
check that you keep the dark brown juices in the pan, only discard excess fat which is clear.
If youre short of fat, add butter.
Then put the pan directly on the stove over medium heat to heat the fat up.
Thicken gravy While stirring, slowly pour in the stock.
Taste and add more salt and pepper if desired (I dont).
I like to sprinkle with chopped pistachios and add a sprig of rosemary as garnishes.
In the video, I also added a side ofsauteed green beans.
Now, for the best part take to the table with flourish and bask in the praise!
Practical matters make ahead excellence!
95% like freshly cooked and I just use the microwave!
Its a lifesaver for special occasions when youre juggling multiple dishes.
Having a show-stopping main that reheats this well is a total win.
Love to know what you think!
And happy Easter everyone!
Nagi x
Easter stuffed lamb FAQ
How well does it reheat?
Can I make ahead?
98% perfectly a rare gem!
Can this be made gluten free?
Mix 5 tsp cornflour into the beef stock then pour that into the heated beef drippings.
The cornflour will thicken the gravy as it heats up.
How does it work when you and JB work on a recipe together?
Yeah, hes real busy.
Its a good thing he chops fast!!
But hes now back at HQ!
The way JB and I work together differs with every recipe.
This recipe was very much JB, and youll see his signature style all over it.
Think classic French duxelles, bold herb-nut flavours, and clever confit potatoes.
And as with every recipe we work on together, I always make the recipe at least once.
The bare minimum is once on camera (the recipe video).
It is rare that I dont also make it at least once off camera.
What testing did you do for this recipe?
Actually, less testing than you might expect.
), whether we had enough stuffing (were already far more than typical recipes, we declared!
We tried leg and werent impressed.
Notes on this below!
What other cuts of lamb can this be made with?
Lamb shoulder is best because it is made for slow cooking which is how this recipe is intentionally designed.
And its too long to brown on a stove wont fit in the pan.
So, we concluded lamb shoulder it is!
Can other proteins be used?
Removing hazelnut skin
Hazelnut skin (brown) is quite bitter so its best to remove.
I usually buy skinless hazelnuts for convenience.
Its still going to taste just as good!
It was such a special event!!
160 guests, and it was like being in a room full of friends.
Everyone was just so happy!
Dozer, of course, was the star of the event.
You should have seen him working the floor!!
Next week, Mr Dozer turns 13.
So this lunch was extra special.
Making every day I have with him count!
