If you’re looking for a showstopping Easter lamb recipe, this fragrant spiced lamb rolled with saffron rice stuffing is it.
Juicy, tender lamb is marinated in warm spices, then rolled around aromatic saffron-infused basmati rice with herbs, nuts, and subtle sweetness from raisins. Roasted until golden and served with sticky honey glazed baby carrots, this dish is rich, comforting, and made for sharing.
It’s the kind of Easter centrepiece that fills your kitchen with incredible aromas — and looks just as beautiful sliced on the table.
Why You’ll Love This Recipe
A unique twist on a traditional Easter lamb roast
Packed with warm, aromatic spices
The saffron rice adds colour, flavour, and texture
Perfect for entertaining or family gatherings
Airfryer carrots keep things easy and modern
Ingredients
For the spiced lamb
1.8–2 kg boneless leg of lamb, butterflied
3 tbsp thick plain yoghurt
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp ginger garlic paste
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika or Kashmiri chilli powder
½ tsp turmeric
1½ tsp salt
½ tsp black pepper
For the saffron rice stuffing
1 cup basmati rice
2 tbsp butter or ghee
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp grated ginger
1 tsp cumin seeds
½ tsp ground cinnamon
¼ tsp turmeric
¼ cup raisins or sultanas
¼ cup chopped cashews or almonds
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
1 tsp salt
Saffron infusion
½ tsp saffron threads
3 tbsp warm milk
Optional glaze
1 tbsp honey
1 tbsp melted butter
pinch chilli powder or paprika
Honey glazed baby carrots (airfryer)
400–500 g baby carrots
1½ tbsp honey
1 tbsp olive oil or melted butter
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
½ tsp paprika (optional)
Fresh thyme or parsley
Method
Step 1: Bloom the saffron
Place saffron threads in warm milk and allow to steep for at least 10 minutes. This step is key for unlocking both colour and aroma.
Step 2: Cook the rice
Rinse the basmati rice until the water runs clear.
Cook in salted water until about 90% cooked — the grains should still be slightly firm. Drain and set aside.
Step 3: Prepare the saffron rice stuffing
Heat butter or ghee in a pan over medium heat.
Add cumin seeds and let them sizzle.
Add onion and cook until soft and lightly golden.
Stir in garlic and ginger and cook for another minute.
Add cinnamon and turmeric, stirring until fragrant.
Add the cooked rice, raisins, nuts, and salt.
Pour over the saffron milk and gently mix.
Finish with fresh coriander and mint. Set aside to cool.
Step 4: Marinate the lamb
In a bowl, mix yoghurt, olive oil, lemon juice, ginger garlic paste, garam masala, cumin, coriander, paprika, turmeric, salt, and pepper.
Lay the butterflied lamb flat and rub the marinade evenly over the surface.
Step 5: Stuff and roll
Spread the saffron rice stuffing across the centre of the lamb.
Roll tightly into a log and secure with kitchen string.
Step 6: Roast
Preheat oven to 180°C.
Place the lamb seam-side down in a roasting tray.
Roast for 1½–2 hours, depending on size.
Brush with the honey butter glaze during the final 20 minutes for a glossy finish.
Step 7: Rest and slice
Allow the lamb to rest for 15–20 minutes before slicing into thick rounds.
Step 8: Make the honey glazed carrots
Preheat airfryer to 180°C.
Toss carrots with oil, salt, pepper, and optional spices.
Airfry for 10–12 minutes until tender.
Drizzle with honey and return to airfryer at 200°C for 3–5 minutes until caramelised.
Finish with fresh herbs.
Serving Suggestions
Serve your stuffed lamb with:
Mint yoghurt sauce
Fresh cucumber salad
Warm flatbreads or roasted potatoes
Tips for the Perfect Stuffed Lamb
Don’t overfill — this helps the lamb roll neatly
Tie tightly to keep the shape during roasting
Always rest before slicing for juicy meat
Slice with a sharp knife to keep the stuffing intact
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Slices reheat beautifully and can even be used in wraps or salads.
Frequently Asked Questions
Can I prepare this ahead of time?
Yes — you can marinate and stuff the lamb the night before, then roast on the day.
Can I make this without saffron?
Yes, but saffron adds a distinct aroma and golden colour that elevates the dish.
Can I use a bone-in lamb leg?
Yes, simply butterfly and debone it first.
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