New recipes

Stuffed Roast Lamb recipe

Stuffed Roast Lamb recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Mushroom stuffing

Lamb shoulder is stuffed with a fennel and mushroom herb stuffing, then roasted with small potatoes to create an all in one roast dinner.

Be the first to make this!

IngredientsServes: 6

  • 100ml milk, warmed
  • 1 slice of French bread
  • 20g butter
  • 1 small fennel bulb
  • 100g porcini mushrooms, cleaned and minced
  • 1 tablespoon garlic, mashed
  • 1 egg
  • 2 tablespoons pine nuts
  • 1 tablespoon freshly chopped chervil
  • 1 tablespoon freshly chopped parsley
  • 1.2 kg boneless lamb shoulder
  • 4 slices Italian ham
  • Potatoes, peeled and quartered (optional)
  • Green beans or peas (optional)

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Preheat oven to 240 C / Gas 9. Soak the bread in the warm milk.
  2. Melt the butter in a frying pan over medium heat. Add the sliced fennel and cook for 5 minutes. Transfer to a bowl and add mushrooms, bread, garlic, egg, pine nuts and herbs.
  3. Slice into the lamb shoulder to create a pocket for stuffing.
  4. Fill with the stuffing and wrap with slices of ham, securing with skewers if necessary. Transfer to a buttered roasting dish.
  5. Bake for 10 minutes, then reduce temperature to 180 C / Gas 4. Bake for 35-40 minutes longer, add some small potatoes if around the meat. Add a teaspoon of water after 15 minutes.
  6. Serve with fresh peas or beans.

How to roast lamb

Watch our video to see how easy it is to roast lamb to perfection. Watch now!

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Chard-stuffed roast lamb

Heat oven to 220C/200C fan/gas 7. Shred the chard leaves, cut the stalks into batons and set the stalks aside. Heat half the oil in a frying pan, add the leaves and cook for 2 mins until completely wilted, then tip into a bowl. Add the pine nuts, raisins and olives, a tiny drizzle of olive oil, a small splash of the wine and some seasoning. Mix well.

Place the lamb on a board and push as much of the stuffing as you can into the cavity along the meat. Don’t worry if any of the stuffing falls out, but make sure you keep it. Scatter the stalks over the bottom of a shallow roasting tin and add any stray stuffing. Nestle the lamb among the stalks and pour the remaining wine over everything. Rub the lamb with the remaining olive oil, season with sea salt and ground black pepper, and put in the oven for 1 hr. Remove and leave to rest for 15 mins, then serve in thick slices with the braised stalks, and potatoes cooked the way you like them.

RECIPE TIPS
BONED LAMB SHOULDER

You need a boned shoulder of lamb for this recipe. You can buy boned shoulder unrolled, then stuff, roll and tie it yourself. Alternatively, buy it tied and push the chard in between the gaps, as it doesn&rsquot need to be too neat for this recipe, and any stuffing that falls out still becomes part of the dish.


Leg of Lamb Stuffed with Cranberries & Chestnuts

Sign up and be the first to hear about exclusives, promotions and more!

D'Artagnan 100% Guarantee

Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more.


Slow Roasted Stuffed Lamb's Shoulder

Step 2 : Place a non-stick fry pan over a high heat and add 20 millilitres of Extra Virgin Olive Oil, once this is hot add the rosemary and onions and fry until well caramelised. Remove from heat and place into a mixing bowl.

Step 3 : Using the same non-stick fry pan, place over a medium to high heat and add 20 millilitres of Extra Virgin Olive Oil and the butter. Once the butter has melted, add the quince and fry until golden in colour then deglaze with the 20 millilitres of Verjuice. Add the ginger and continue to cook for a further 2 minutes. Remove from heat and place into a mixing bowl with the onions.

Step 4 : To the onions and pickled quinces, add the breadcrumbs, lemon rind, thyme and parsley and season with salt and cracked pepper. Mix well together. The stuffing should just hold together from the Extra Virgin Olive Oil that the onions and quinces were cooked in.

Step 5 : Spread out the lamb shoulder on the bench and place the stuffing into the centre of the shoulder and tie up the shoulder just as if it were a parcel, to keep stuffing in place.

Step 6 : Place the remaining 60 millitres of Extra Virgin Olive Oil into a non stick pan over a medium to high heat and gently seal the lamb on all sides.

Step 7 : To make the basting mix, place the Verjuice, Extra Virgin Olive Oil and a pinch of sea salt and cracked pepper into a bowl and whisk together well, then brush over the lamb shoulder.

Step 8 : Place the sealed lamb shoulder into a heavy based cast iron pot and cook in the preheated oven for 4 to 4 ½ hours, turning every half hour.

Step 9 : The cooking time will depend entirely on the age of the lamb shoulder, the pot you use and your oven, so it could take a bit longer. It is finished when it is really soft to the touch.

Step 10 : Allow the lamb to rest at least 30 minutes or preferably 1 hour by taking it out of the cooking vessel and covering. Use this time to take any unwanted fat from the cooking juices. Carve and serve moistened by cooking juices warmed just before serving.


Stuffed Roast Lamb recipe - Recipes

Ingredients

  • 1 small onion, peeled and chopped
  • 2 garlic cloves, peeled and sliced
  • Olive oil, for frying
  • 3 tbsp pine nuts
  • 250g young spinach, washed
  • 150g feta cheese, crumbled
  • 1 boned saddle of lamb, about 1.75-2kg (ask your butcher to bone it for you)
  • 1-2 tsp sumac, to taste
  • Sea salt and freshly ground black pepper
  • ½ large cucumber, peeled, deseeded and sliced into rings
  • 150ml natural yoghurt
  • Small bunch of mint, shredded
  • 1 tbsp pomegranate molasses, to taste
  • Zest of 1 lemon, squeeze of lime

Cooking instructions

  1. Sauté the onion and garlic in a medium-hot pan with a dash of olive oil for 5 minutes until softened. Season, then add the pine nuts and fry for about 1 minute until golden. Add the spinach and wilt briefly in the pan, tossing to mix well. Remove from the heat and stir in the feta.
  2. Lay the saddle of lamb open on a board, flesh side up. Season with salt and pepper and sprinkle over the sumac. Spoon the spinach mixture along the middle of the meat, using the fillets that run down the inside length of the meat to support the sides of the stuffing.
  3. Roll the meat around the filling and tie at intervals with string. Season the outside of the lamb all over, then chill for at least 30 minutes or overnight to help firm it up and make it easier to brown.
  4. Preheat the oven to 190°C/Gas 5.
  5. Put a roasting tray on the hob and heat until hot. Add a glug of oil and fry the joint for 10 minutes until brown all over. Transfer to the preheated oven and cook for 45-55 minutes, depending on the weight of the lamb and how pink you like it. When cooked, set aside to rest.
  6. Meanwhile, mix all the dressing ingredients together and add a little seasoning.
  7. Serve the rested lamb hot or at room temperature, thickly sliced, with the dressing on the side.

The secret of any stuffing is to part-cook it first. Raw onions and raw garlic will take for ever to cook inside the meat. If you are not going to be roasting the meat immediately, you must let the stuffing cool before using it. When filling the saddle, put extra stuffing at the edge as some will inevitably squeeze out as you roll, and don’t tie it too tightly.


Garlic-and-Herb Stuffed Leg of Lamb

Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.

Bake at 425° for 30 minutes cool. Squeeze pulp from garlic cloves mash and set aside.

Whisk together 1/4 cup olive oil, lemon juice, and shallots brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.

Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.

Bake at 425° for 25 minutes reduce oven temperature to 350°, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145°. Let stand 15 minutes or until meat thermometer registers 150° (medium-rare). Serve with baby carrots and mushroom wild rice. Garnish, if desired.


Braised stuffed lamb hearts

This Valentine's Day, why not cook with some heart – real heart, that is. Blogger Food Urchin reports on previous Valentine's meals and explains why lamb's heart is on the menu. He gives handy hints and tips for cooking heart and a recipe for braised stuffed lamb heart.

Related recipes

Related recipes

Hide story show story

As Shakespeare once said, whilst mulling over a pint of watery ale in some tavern somewhere, the course of true love never did run smooth. And I should know, as my romantic record is littered with calamity, especially with regards to Valentine’s Day. Take a teenage trip to the cinema for instance, to watch Alive, a story of a plane crash where the survivors kept alive by eating the dead. I paid for the tickets, I bought the popcorn and everything was going so well until my date announced quietly during the credits at the end that she was a vegetarian.

Another time, I spent an evening with a girlfriend penned in at rather packed local Italian. Halfway through the meal, feeling lightheaded and a tad squiffy, I popped to the toilet to freshen up and returned to my table and carried on with conversation eyes down, focussing on my plate. When I finally looked up, my girlfriend had changed from a blonde to a bemused brunette, which was very confusing but a piercing burn from across the room soon signalled that I was sitting at the wrong table. The boyfriend who was hovering over me didn’t look too happy either.

And then there was the night spent down at casualty with a suspected broken toe. A Valentine’s spent indoors this time with much sweat, tears and blood lavished on preparing a sumptuous meal. Boy, the girl that I was cooking for was going to be so lucky. However, when it came to plating up the starter, a piece of chicken had the nerve to fall on the floor and so I lashed out at it in anger and planted my foot firmly in the dishwasher. The lucky girl who came running into the kitchen after hearing my howling became my wife soon after, so in some ways that Valentine’s Day was quite fortuitous but given past history, I try not to pay too much attention to the commercial love-fest these days.

That said, if I don’t make any sort of effort for this coming Friday, I might just get it in the eye from Cupid’s arrow so the game plan I am drawing up at present is to serve up a delicious and tasty plateful of lambs’ heart.

Now, you might consider dishing up some glistening heart for a romantic supper to be another recipe for disaster, especially if you are squeamish. But with some care and attention, this ball of muscle, the most life-giving of edible organs can make for excellent eating indeed. I would even go so far as to say that lambs’ hearts are offally good. Badoom-tish.

The key to cooking heart in my opinion, as with all tough, well exercised meat, is to cook it low and slow. With ox heart, which is huge in comparison to lamb, you can go down the route of marinating slices in herbs, oil and vinegar and then flash frying, treating it like steak. However, l prefer the warm cosseted mouthful of heart that has been braised for a couple of hours at least and this is where lambs’ heart comes into its own. The flavour is strong, there is no denying that, and the accompanying red wine sauce is quite rich but you can lighten things up easily enough. With this recipe, I use plenty of lemon thyme and parsley in the sausage stuffing mix and I like to sprinkle gremolata (namely finely chopped parsley, lemon zest and garlic) over afterwards for an extra fresh citrus kick. And because comfort eating is on the agenda here, I like to serve up heart on mashed potato, although polenta or any other mashed root vegetable would also be nice.

In the preparation, there is the slightly grisly business of trimming out any nasty tubes or gristle but you can always ask your butcher to do that for you. Furthermore, by wrapping the heart in streaky bacon you do sort of hide the fact of what you are eating and bacon does deliver a sort of all-round win to a dish don’t you think?

If the suggestion of eating heart on Valentine’s Day does still wrinkles noses though, try this recipe out anyway and try blindfolding your partner before sliding a forkful of tenderness into their mouth.


Stuffed roast lamb

Preheat the oven to 160°C and grease a roasting pan with oil. Place the meat on a flat surface and rub all over with coarse salt.

Mix the mustard, garlic and oil and spread liberally on the inside of the meat. Place the prosciutto on top.

To make the stuffing, heat the oil in a pan and sauté the shallots for 4 minutes until soft and slightly golden. Add the garlic and mushrooms and cook for 3 minutes. Add the spinach and cook for 2 minutes, or until slightly wilted.

Remove from the heat and allow the mixture to cool slightly. Spread on top of the prosciutto, then top with the cheese. Roll up tightly and tie with string.

Place in the prepared pan and roast for 2 hours, until cooked but slightly pink inside. Alternatively, cook on the braai.

Cook's note: As lamb is synonymous with Easter, I’ve kept this recipe is as close to traditional as possible, but elevated it slightly with prosciutto and nuts. It also does well on the braai, but keep a close eye on it.

Recipe by: Siba Mtongana View all recipes

Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.


Preparation

  • Set the lamb in the middle of a large cutting board. Make deep horizontal slices into the thicker parts of the meat so you can open the lamb up like a book and even out the meat’s overall thickness to about 1/2 inch discard any additional fatty patches. Using a meat mallet or the bottom of a heavy skillet, gently pound the lamb to flatten it slightly and make its thickness even more uniform.
  • Put the lamb into a large non-reactive dish. In a small bowl, mix the soy sauce, 2 Tbs. oil, the thyme, and garlic with 1 tsp. salt and 1/2 tsp. pepper. Sprinkle all over the lamb, cover, and refrigerate for at least 4 hours and up to 2 days.
  • In a food processor, combine the basil, walnuts, Parmigiano-Reggiano, 3 Tbs. oil, and 1/4 tsp. each salt and pepper process until the mixture turns into a paste. Transfer to a medium bowl. Sprinkle the lamb with 1/2 tsp, salt, turn it over, and evenly distribute the pesto and breadcrumbs. Roll up the lamb (pesto side in), secure in 5 or 6 places with kitchen twine, and sprinkle with 1/2 tsp. each salt and pepper.
  • Position a rack in the center of the oven and heat the oven to 325°F. Heat the remaining oil in a 12-inch (or larger) skillet over medium-high heat. Set the lamb in the skillet and brown the meat on all sides, about 2 minutes per side for a total of 8 minutes.
  • Transfer the lamb to a roasting pan and roast in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 135°F for medium-rare, about 40 to 45 minutes. Transfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes. Thinly slice and serve.

Recipe Notes

Add to List

Ingredient Spotlight


Reviews

I've been making this for years every Easter. I very much look forward to Easter each year because of this lamb. I'm Greek, and have tried many recipes, and this one even beats my mother's.

I recently made this and was not as happy with it as some of the other reviewers. In the interest of full disclosure, I omitted the fennel since no one I was cooking for much cares for the licorice flavor it provides. Other than that, aside from doubling the greens, I followed the recipe. The lamb came out very well cooked although I think Iɽ prefer to sear it and roast it at a continuous temperature of 350 - it was beautifully medium rare on the inside but the outside was a bit tough. The greens had some minor issues. As I stated, I doubled the recipe and there still wasn't as much as I would have liked. Also, next time, Iɽ stuff ALL the greens into the lamb and just pour the juices over. The greens that were poured over the lamb ended up on the bottom of the pan where they got very greasy from the drippings. There's another recipe on this site "Leg of Lamb Stuffed with Wild Mushrooms and Greens" which I prefer and will go back to. The feta, though, is a really nice addition so I think I'll mod that recipe to include feta. In any case, the lamb was still delicious and got rave reviews but, really, try the lamb stuffed with greens and mushrooms - it was seriously one of the most delicious lamb dishes I've ever eaten!

I'm considering making this for my mother's birthday dinner. Anyone have any suggestions for using a bone-in leg of lamb with this recipe? Maybe I'll just have to take it to the butcher. Also, I'm not into anise so I'll either leave out or replace the fennel. Any ideas on a promising replacement flavor?

This was delicious. I used FAR more greens than the recipe called for, and I'm glad I did. I think that I probably used about 10 cups (it was 2 bunches of swiss chard), and is was the perfect amount. The 1 1/2 cups that the recipe called for would have completely disappeared. I used a boneless butterfly cut, and I would do the same next time, as it was easy to prep and to cut and serve. I would recommend this recipe, especially to someone who hasn't made a leg of lamb before and may find it intimidating.

Add me to the consensus--this one's a winner. I'm also with the more-greens faction. I used two bulbs of fennel, three bunches of scallions, and two bunches of chard to stuff and cover a four-pound butterflied leg. That heavy load of stuffing does mean at least 90 minutes cooking time, even starting from room temperature, so time the (fantastic) lemon-garlic-oregano potatoes accordingly.

Fantastic. Made a 6lb. butterflied leg of lamb (rolled and tied as directed). Cooked it on 450 for 25 min. per the recipe and then reduced it to 350 for another 1 hr. 30 minutes to get to 135 degrees. Everyone at Easter raved that it was the best lamb theyɽ ever had.

Being of Andriotiko decent, I was excited to find this recipe - and it is indeed delicious. My leg of lamb was totally boneless and 3.85 lbs. It took a good deal longer than was listed, I turned the temperature up to 400 and it was a perfect medium rare @ 140 degrees.

Very tender and moist meat, stuffing was good. Argenti lamb shanks on this site still my favorite lamb recipe of all time.

my god! this is REALLY good!

Delicious. I made it with a butterflied leg, and covered the bottom of the pan with the potatoes. I used a Boutari wine, and Swiss Chard. The only caveats: it took a good thirty to forty minutes longer to cook! And though I doubled the filling, I could have doubled it again. My next challenge: I have a full leg, bone in I need to figure out how to cook it with this recipe!

This was very good. It was almost perfect but somehow took on a kind of citrus flavor that I wasn't crazy about,--that could be my fault with the kind of wine I used. It was an impressive dish to serve to friends and considering didn't take all that long to prepare.

This recipe was delicious! I used fresh mixed greens from my garden and used about 6 cups, unpacked. I can't imagine using less. I left out the fennel bulb because my market was out, so I added a thin sliced red onion. I found that the freshly ground fennel seed and dill fronds added plenty of flavor. I also roasted some new potatoes tossed in olive oil, salt and red pepper flakes in the same pan as the lamb. Just add more wine, the potatoes will soak it up.

Great recipe! I would definately increase the greens because they really wilt. My husband is not a fan of feta, so I used Goat cheese instead, and it was amazing!

Made this for Easter dinner. I soon found out none of the guests like lamb. They agreed they would eat it to be polite. One bite and they said it was amazing, and confessed their pact. I may have made some lamb lovers out of them after this one.

Graced our Easter table, too. Easy and different. Great for preparing ahead and having hardly anything to do the day-of. I marinated for a good 30 hours and I would do it again that long. I trimmed every smidgen of fat from the butterflied leg of lamb and there were still plenty of juices for using with side dishes. Used more greens than it called for (they wilt down so much).

Wonderful dish! Made for easter.

Very good. Don't think that you can make this without a meat thermometer. Because I am a poor student I used a big metal baking pan - it seemed to work fine. The filling is soooo good. I used a boneless leg of lamb - take care if you don't have a nice butcher near you that you trim it well yourself - not much fat will burn off this recipe. Wonderful flavor combination.

This dish was amazing! I too made it for Easter this year (2006) and it was great, but there was one problem that I wanted to let the forum know and maybe get an answer too b/c it has happened before to my mom. I cooked the lamb in a pyrex dish as recommended, but as I was adding more wine the dish burst, I mean broke apart, which could be very dangerous. My mom then remebered that the same thing had happened to her with lamb in a pyrex container. I'm sure it has something to do with adding something at a different temperature (the wine was at room temeperature), but we used the recommeneded cookware. Just wanted to let people be warned.

We had this dinner for Easter 2006 and it was a big hit. Even non-lamb eaters had some. I made it as the recipe directed except I used a boneless leg of lamb. It came in an elastic net casing which I partially removed, stuffed the meat and added the casing again to hold it together. This worked like a charm. I had to cook it longer but used a probe to 135 degrees as directed. After letting it sit, it was done perfectly. I made it with the potato recipe that was included and they were also a big hit. Even the mashed potato lovers came back for seconds. Served this with mashed sweet potatoes, pureed celery root and asparagus. Yum. This goes into my recipe box without a doubt. Several copies went home with dinner guests.

We all love lamb but I didn't know many ways to cook it so we mostly had broiled lamb chops. I decided to try this recipe and was delighted that I did. Not only was it easy to do, the flavor and aroma while cooking had every one anxious to try it.Great success with little effort. The potatoes too were outstanding.

Iɽ never made leg of lamb before and this turned out to be much easier to make than Iɽ thought--and sooooo delicious. Made this with the potatoes, which are amazing. I even went out and bought the cookbook. I followed both recipes exactly.

I made this recipe for my family's Easter Dinner 2005. I am returning again to my recipe box to retrieve it as I have had several request to make it again since then. I have to be honest I did not have the fennel nor any of the greens with the exception of Spinach, which I used with the feta. I cooked the Lamb about 10 minutes longer which I think it needed. It still had the nice red colour, as Lamb should, but not too rare. Eeven those people at my table who preferred their meat well done, could not get enough. Other than that I followed the instructions as outlined. I also made Fontina Risotto Cakes,Broccoli with Roasted Almonds in Maple Syrup and Creamed Pearl Onions. And if I do say so myself,it was wonderful! All of the recipes on my Easter table had been tried and tested on previous occasions from Epicurious.com and all are four forks in my book!

Despite the inability of the butcher to figure out what we were asking for, this is a really great dish! Personally, I think it would only improve if you actually stuffed the leg, rather than fill the butterflied one (as we did, out of desperation!). The flavors are perfect, and we all ate much more than we should have. This will reappear in our house, and definitely for company as well as just us.Don't change a thing!

Having never cooked lamb of any kind in the past, I was a little nervous about this recipe. But it was fairly straightforward. I prepared as much as I could the day before our dinner. I did end up using more wine than recipe called for. Everyone loved the lamb!

Used a butterflied lamb stuffed with leeks, fennel, baby swiss chard and fennel. Was delicious, and very moist and tender. 20 min before done, threw some baby fava beans still in the pod into the roasting pan to accompany. If anything, I would have wished there was more filling -- this recipe makes just a little to go with a large amount of meat.