Lamb Roulade with Mint Pesto

  • Created By
    Robyn Meikle
  • Shared On
  • Posted In
Prep Time:
45 min
Cook Time:
3hr 30min
Total Time:
4hr 15min
A word from the cook
I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner.

2kg lamb shoulder, bone intact
4 cups salt reduced chicken stock
6 garlic cloves, crushed
4 rosemary sprigs, leaves removed
5 lemons, halved
1 tblspn olive oil

Mint Pesto
1 bunch mint leaves
1/2 bunch parsley leaves
1 eschallot, chopped
2 garlic cloves
Zest of 1 lemon
1/2 cup cashews
60 grams grated parmesan
125ml extra virgin olive oil

  1. Set oven to 150c.
  2. Place lamb shoulder in a large roasting pan, then add chicken stock, garlic, rosemary and lemons.
  3. cover with foil and roast for 3 hours.
  4. Meanwhile to make mint pesto, process all ingredients except oil, until finely chopped.
  5. Gradually add oil,processing until combined.
  6. Season and refrigerate until required.
  7. Remove lamb from oven.
  8. Remove meat from cooking liquid and shred coarsely into a large bowl.
  9. Add 2 tablespoons of the liquid including the rosemary.  Season.
  10. Form lamb into an 8cm diameter roll on a sheet of plastic wrap.  Wrap tightly, twisting ends to form a sausage shape.
  11. Refrigerate overnight or until firm.
  12. Remove plastic wrap from lamb.  Slice into 6 even pieces.
  13. Heat oil in a large non-stick frying pann over medium heat.
  14. Add lamb and cook for 1-2 minutes on each side or until golden brown.
  15. Transfer to an oven tray and bake for 8 minutes at 180c.
  16. Serve topped with pesto and roast vegetables or mash and gravy

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