Roast roll of lamb with pea puree

Total time: 2hr 10m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 825 Kcal, 69g Protein, 59g Carbohydrates, 33g Fat


  • 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
  • Utensils
  • For one casserole dish

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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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