for 4 person

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

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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