Lamb Roll with Pea Puree

Ingredients

• 200 g veal (shank)
• 150 g Swiss chard leaves (8 leaves)
• Salt
• 500 g lamb loin (4 pieces)
• Pepper
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 tbsp Olive Oil
• 1 egg
• 50 g Heavy cream
• 1 tsp lemon juice
• 4 sprigs Parsley
• 500 g peas (frozen)
• 15 g Butter (1 tbsp)
• a handful watercress
• 80 g sour cream (4 tbsp; 10% fat)

Instructions

1. 1.

   Rinse veal, pat dry, cut into small cubes and chill in the freezer for 15 minutes. Meanwhile wash Swiss chard and boil in salted water for 2–3 minutes. Shock in ice water and pat dry.

2. 2.

   Rinse lamb, pat dry, season with salt and pepper. Peel garlic and slice thinly. Wash rosemary. Heat oil in a pan. Sear lamb with rosemary and garlic for 4–5 minutes over medium heat. Remove from pan.

3. 3.

   Separate egg yolk (use elsewhere). In a food processor, blend veal with some egg white and cream into a fine filling. Mix well, strain through a fine sieve if needed, season with lemon juice, salt and pepper. Wash parsley, dry, chop and fold into the filling.

4. 4.

   Lay two chard leaves overlapping on a work surface. Spread filling over the leaves. Place lamb backbones with rosemary and garlic on top, roll into a tight spiral and place in a baking dish. Bake in preheated oven at 160 °C (convection 140 °C; gas: level 2) for 15–20 minutes.

5. 5.

   Meanwhile, boil peas in salted water for 3–4 minutes. Remove 2 tbsp of peas and puree the rest with butter until smooth. Wash watercress, pat dry. Mix remaining peas and watercress into the puree, season with salt and pepper.

6. 6.

   Remove rolls from oven and let rest for 5 minutes. Slice into pieces, arrange on the puree and drizzle sour cream over the top.