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.

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
For this recipe, my lamb was 10kg.

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.

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





Ingredients for Marinade
Olive oil to drizzle
Juice of 1 lemon
Salt & pepper

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.
- Enjoy!

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Linda says
i added a little mint to salute my Mother In-law! Nailed it. Bloody Beoooutiful Mate! Efharisto
Nikolopaa says
Beautifffful!! Happy you enjoyed it! Seriously one of my favourite dishes ever, and I love knowing that others are recreating it too 🙂