Roast roll of lamb with pea puree

Roast roll of lamb with pea puree

Total: 2 hr 10 Min. | Active: 1 hr
Nutritional value / people: 825 kcal
, Fat: 33 g
, Carbohydrate: 59 g
, Protein: 69 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1kg lamb shoulder boneless, cut by the butcher for stuffing, pounded flat
150g frozen peas, defrosted
100g feta, crumbled
20g toast bread, cut into pieces
¾bunch parsley
salt and pepper to taste


2tbsp mustard
1tbsp olive oil
2tbsp rosemary, finely chopped
1tsp salt
a little pepper
kitchen twine

Pea puree

3tbsp butter
350g frozen peas, defrosted
¼tsp salt
2dl water
1tbsp lemon juice


200g wild rice mix
salted water, boiling
2tbsp butter
2tbsp flat-leaf parsley
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For one casserole dish

How it's done


Remove the meat from the fridge approx. 1 hr. before cooking. Put the peas and all the other ingredients up to and including the parsley into a mixer bowl, puree, season.


Mix the mustard, oil and rosemary. Rub the mixture into the meat, season. Spread the filling over the lower middle part of the meat, roll up tightly, tie with kitchen string, place in a casserole dish.

Roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Reduce heat to 160°C and cook for a further 50 mins.

Pea puree

Heat 1 tbsp of butter in a pan. Sauté the peas, season with salt, pour in the water, simmer for approx. 10 mins. until soft. Puree ⅔ of the peas, stir the rest of the peas in with the remaining butter and lemon juice.


Simmer the rice in salted water for approx. 20 mins., drain. Mix the butter and parsley into the rice.

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