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Roast roll of lamb with pea puree
1 h active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 825
  • Fat about 33g
  • Carbohydrates about 59g
  • Protein about 69g
This is needed
This is needed for 4 people
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
  • 0.75 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
  • 0.25 tsp salt
  • 350 g frozen peas, defrosted
  • 2 dl water
  • 1 tbsp lemon juice
Rice
  • salted water, boiling
  • 200 g wild rice mix
  • 2 tbsp butter
  • 2 tbsp flat-leaf parsley
Tools
  • For one casserole dish
View these products
And that's how it's done
And that's 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
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.