Lamborn Hill - Magazine - Page 9
LAMB ROULADE WITH PEA PURÉE,
FENNEL, AND MINT PESTO
SERVES TWO
METHOD
INGREDIENTS
Preheat the oven to 180 degrees Celsius,
fan 160, gas mark 4.
For the lamb roulade:
2 lamb leg steaks (about 150 grams
each), trimmed
1 teaspoon olive oil
1 small shallot, finely chopped
1 clove garlic, crushed
1 teaspoon fresh rosemary,
chopped
Zest of half a lemon
Salt and black pepper
For the pea purée:
150 grams fresh or frozen peas
1 teaspoon olive oil
1 teaspoon lemon juice
Salt and black pepper
For the fennel:
1 small fennel bulb, thinly sliced
1 teaspoon olive oil
Pinch of salt
For the mint pesto:
20 grams fresh mint
1 tablespoon toasted almonds
1 teaspoon olive oil
Juice of half a lemon
Pinch of salt
Lay the lamb flat and season with salt,
pepper, rosemary, lemon zest, garlic,
and shallot. Roll each steak tightly and
secure with kitchen string. Sear in a hot
pan with olive oil for 1–2 minutes per side,
then roast for 10 minutes until medium.
Steam the peas until tender, then blend
with olive oil, lemon juice, salt, and
pepper to a smooth purée.
Toss the fennel slices with olive oil and
salt, then roast in the oven for 8–10
minutes until just tender.
Blitz the mint, almonds, olive oil, lemon
juice, and salt in a small processor to
make the pesto.
WHY IT WORKS POST-EASTER
This dish turns ordinary lamb into a
refined spring presentation. Lean protein
supports muscle recovery, the pea purée
provides gentle carbs and vitamins,
fennel adds subtle anise notes, and mint
pesto brings brightness and freshness to
lift the plate. It is light but gourmet, ideal
for a post-Easter reset meal that feels
special.
VEGETARIAN OPTION
For a vegetarian twist, swap the lamb for
aubergine. Slice it thinly, brush with olive
oil, and grill until tender but still pliable.
Fill with the shallot, garlic, rosemary, and
lemon mixture, then roll and roast. The
result is a spring-fresh, flavourful roulade
that mirrors the original dish’s elegance.
Slice the lamb roulade into medallions,
serve on a bed of pea purée, with roasted
fennel alongside, and drizzle with mint
pesto.
LIFESTYLE MAGAZINE
9
