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    Home » Recipes » Mains » Greek Slow Cooked Stuffed Roast Lamb Recipe

    Greek Slow Cooked Stuffed Roast Lamb Recipe

    Published: Aug 7, 2023 · Modified: Nov 20, 2024 by Nikolopaa · This post may contain affiliate links, view the disclosure for more information · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    If you're in the mood for a show-stopping dish, look no further than this Greek stuffed roast lamb recipe. With tender, succulent meat and a delicious blend of Mediterranean flavours, it's sure to impress your guests. Get ready to indulge in a mouth-watering culinary experience.

    Cooked roast lamb

    If your looking for another slow cooked lamb recipe why not try my lamb kleftiko recipe, a melt-in-the-mouth Greek style lamb cooked in parchment paper. (And its super easy to make)

    If you are like me when it comes to roasting lamb, you may have a hard time deciding whether to cook the lamb shoulder or the leg of lamb when it comes to your roasts. The beauty with this recipe is that you can do both at the same time, depending how big your oven is! Just get your lamb cut to whatever size fits.

    For a delightful twist on Greek comfort food, don’t forget to check out my Greek stuffed eggplant recipe (papoutsakia), which offers a hearty and satisfying meal option!

    Watch the short video tutorial

    YouTube video

    For this recipe, my lamb was 10kg.

    10kg raw lamb

    When purchasing your lamb, ask your butcher to remove a few ribs and cut down the spinal bone slightly. This way, you can fold the meat onto itself allowing you to stitch it closed, holding your stuffing in nicely.

    raw lamb stitched up

    Ingredients For The Stuffing

    100g unsalted butter
    1 large red onion diced
    4 large garlic cloves finely diced
    1kg beef mince
    1 leek finely chopped
    1 bunch of continental parsley chopped
    1 cup red wine (250ml)
    1 and ½ tablespoon salt
    ½ tablespoon dried oregano
    ½ teaspoon ground cinnamon
    ½ teaspoon ground black pepper
    1kg medium grain rice (washed)
    600ml hot water
    ½ cup of olive oil

    onions garlic and butter
    bunch of parsley and one leek
    1kg raw beef mince meat
    1kg uncooked white rice
    oil, wine. cinnamon, oregano, salt and pepper

    Ingredients for Marinade

    Olive oil to drizzle
    Juice of 1 lemon
    Salt & pepper

    pepper salt and lemon for marinade

    Instructions

    1. Melt the butter over the heat in a large saucepan.
    2. Add the diced onions and garlic to the melted butter – cook together until almost translucent.
    3. Mix in the beef mince whilst breaking it all down so it’s all even.
    4. Once the beef is almost browning, add in the chopped leek and parsley – mix it all together.
    5. Add in the wine and mix.
    6. Add the salt, oregano, cinnamon, and black pepper. Mix all together.
    7. Add in the raw washed rice and mix into the beef mixture until it’s all combined.
    8. Add in the water and mix through. The water will absorb into the rice and will also evaporate.
    9. Once the rice is about 80% cooked, turn off the heat and add and mix through the ½ cup of oil.
    10. Prepare the lamb carcass by stitching the opened side together with cooking string - roughly 3-4 ties.
    11. Once stitched, pour the olive oil and the juice of a whole lemon all over the outside. Then generously sprinkle with salt and pepper. Don’t forget to add salt and pepper inside the lamb.
    12. Now add in the beef/rice mixture.
    13. Pre-heat the oven to 140° celsius.
    14. Now sow the top of the lamb together with the cooking string.
    15. In a large baking dish, add an oven proof rack and fill the dish with hot water. You want the water to just reach the rack.
    16. Add the stuffed lamb on top and with a wet piece of baking paper, place on top and cover well with alfoil.
    17. Cook in the oven at 140° celsius for 7 hours.
    18. After 7 hours, take it out of the oven and uncover.
    19. Increase the oven to 180° Celsius and return the lamb to the oven uncovered for another hour.
    20. After the extra hour, remove from the oven and let it sit for 10 minutes.
    21. Open the lamb to gain access to the rice and cut off the meat to serve.
    22. Enjoy!
    niko standing infront of cooked stuffed roast lamb

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    📖 Recipe

    stuffed lamb shoulder

    Greek Slow Cooked Stuffed Roast Lamb

    Try this Greek slow cooked stuffed roast lamb, filled with savoury beef mince, rice, and herbs. A flavourful showstopper for a Greek dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 8 hours hrs
    Total Time 9 hours hrs
    Course Main Course
    Cuisine Greek
    Servings 12
    Calories 5380 kcal

    Ingredients
      

    Ingredients For Stuffing

    • 100 gram butter (unsalted)
    • 1 red onion (diced)
    • 4 garlic cloves (diced)
    • 1 kg beef mince
    • 1 leek (finely chopped)
    • 1 parsley (bunch)
    • 1 cup red wine
    • 1½ tablespoon salt
    • ½ tablespoon oregano
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground pepper
    • 1 kg medium grain rice washed
    • 600 ml water (hot)
    • ½ cup olive oil (extra virgin)

    Ingrdients For Marinade

    • olive oil (to drizzle)
    • 1 lemon (juice)
    • salt
    • pepper

    Meat

    • 10 kg lamb (mid section)

    Instructions
     

    • Melt the butter over the heat in a large saucepan.
    • Add the diced onions and garlic to the melted butter – cook together until almost translucent.
    • Mix in the beef mince whilst breaking it all down so it’s all even.
    • Once the beef is almost browning, add in the chopped leek and parsley – mix it all together.
    • Add in the wine and mix.
    • Add the salt, oregano, cinnamon, and black pepper. Mix all together.
    • Add in the raw washed rice and mix into the beef mixture until it’s all combined.
    • Add in the water and mix through. The water will absorb into the rice and will also evaporate.
    • Once the rice is about 80% cooked, turn off the heat and add and mix through the ½ cup of oil.
    • Prepare the lamb carcass by stitching the opened side together with cooking string - roughly 3-4 ties.
    • Once stitched, pour the olive oil and the juice of a whole lemon all over the outside. Then generously sprinkle with salt and pepper. Don’t forget to add salt and pepper inside the lamb.
    • Now add in the beef/rice mixture.
    • Pre-heat the oven to 140° celsius.
    • Now sow the top of the lamb together with the cooking string.
    • In a large baking dish, add an oven proof rack and fill the dish with hot water. You want the water to just reach the rack.
    • Add the stuffed lamb on top and with a wet piece of baking paper, place on top and cover well with alfoil.
    • Cook in the oven at 140° celsius for 7 hours.
    • After 7 hours, take it out of the oven and uncover.
    • Increase the oven to 180° Celsius and return the lamb to the oven uncovered for another hour.
    • After the extra hour, remove from the oven and let it sit for 10 minutes.
    • Open the lamb to gain access to the rice and cut off the meat to serve.

    Video

    YouTube video

    Nutrition

    Calories: 5380kcalCarbohydrates: 70gProtein: 296gFat: 423gSaturated Fat: 182gPolyunsaturated Fat: 33gMonounsaturated Fat: 176gTrans Fat: 1gCholesterol: 1294mgSodium: 1971mgPotassium: 4064mgFiber: 3gSugar: 1gVitamin A: 346IUVitamin C: 7mgCalcium: 305mgIron: 31mg
    Keyword greek stuffed roast lamb, lamb mouri, stuffed roast lamb
    Tried this recipe?Post it on Instagram and tag me @nikolopaa

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    Comments

    1. Linda says

      January 11, 2025 at 9:00 pm

      5 stars
      i added a little mint to salute my Mother In-law! Nailed it. Bloody Beoooutiful Mate! Efharisto

      Reply
      • Nikolopaa says

        January 15, 2025 at 6:15 pm

        Beautifffful!! Happy you enjoyed it! Seriously one of my favourite dishes ever, and I love knowing that others are recreating it too 🙂

        Reply
    5 from 1 vote

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