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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Filling

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

Roast

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

Pea puree

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

Rice

200 g wild rice mix
salted water, boiling
2 tbsp butter
2 tbsp flat-leaf parsley
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Utensils

For one casserole dish

How it's done

Filling

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.

Roast

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.

Rice

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

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