Lamb Lasagna Roll Ups with Pea Puree

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These wonderful Lamb Lasagna Roll Ups are the perfect dish to enjoy for a light dinner or hearty lunch. They embody all of the typical elements of a classic Lasagna dish but add a unique twist with the addition of a light Pea Puree and Feta Cheese instead of the typical Tomato based Sauce. Peas and Lamb are well known as best friends on the dinner plate, so they naturally make sense in this fun format. So, if you’re bored with the typical Lasagna preparation then this is the dish for you!

To prepare this dish, slow cook a beautiful Lamb Shoulder

The inspiration for creating this dish came from our ridiculously delicious 10 hour Slow Cooked Lamb Shoulder. In our opinion, slow roasting Lamb Shoulder is not only the best way to prepare Lamb, but it’s hands down the best tasting Lamb you’ll ever eat. The meat is so tender and just melts off the bone

Lamb Shoulder is a fattier cut of Lamb and can tend to be chewy if not prepared properly. The only way to properly cook Lamb Shoulder is a very slow roasting technique. Consider it similar to how you’d make Brisket, or braising Beef. The lower and slower you cook it, the more tender and flavorsome it’s going to be

Preparing the Lamb is so easy too. All you need to do is give it a decent coating of Olive Oil and Salt before placing it onto a bed of Rosemary on a sheet pan. Cover the pan with some aluminum foil and whack it in the oven at around 225F. You’ll need to prepare the Lamb in the morning, as it’ll be 10 hours before it’s time to eat! So, just whack it in the oven early and then get on with your day!

Our Lamb Lasagna Roll Ups are the perfect way to utilize any leftover Lamb

Unless you’re feeding more than 8 people, we guarantee there’s going to be some leftover Lamb when making this amazing Lamb Shoulder recipe. So, instead of throwing the Lamb meat into a sandwich the next day, we tried something a little different

Combing through the pantry I found a few leftover Lasagna Sheets. Remnants from this delicious Short Rib Lasagna recipe. I’d safely wager that many of you probably have a few of these Lasagna sheets laying around in the pantry as well. So, pairing the beautiful meat in a Lamb Lasagna Roll Up recipe just made so much sense!

From then, the rest of the dish was formed. Of course, it’s a Lasagna dish and in our opinion the only cheese to utilize is within a Béchamel Sauce. Others swear by the Ricotta method, but it’s just not for us. The creamy, cheesy, velvety texture that a good homemade Béchamel adds to a Lasagna just cannot be beat

Then, for the big twist in the dish, we’ve opted for Pea Puree instead of a Tomato-based Sauce

I wanted this dish to be a lighter version of a typical Lasagna. While amazing, a traditional Lasagna layered with Meat, Béchamel, and a rich Tomato-based Sauce is a very heavy and indulgent meal. Swapping out the Tomato Sauce for a delicious Pea Puree turned out to be a revelation in this dish

Peas are naturally best friends with Lamb, and a classic pairing for Sunday Roasts all across the world for centuries. The velvety, creamy, Pea Puree that we based off our recipe here, brings a huge flavor, without weighing down the overall dish

We add a combination of beautiful, homemade Chicken Broth, Roast Garlic, and Roast Shallots to the Puree. The Vegetables give the Puree a lovely sweetness and that gelatinous Chicken Broth delivers the velvety silky-smooth textures

How to prepare the Lamb Lasagna Roll Ups

While the Lamb will already be super tender, we recommend cutting it up into a ground meat-like consistency. It doesn’t need to be too fine, but cut it up so you can easily form it all on the Lasagna sheets

You can prepare your Cheesy Béchamel and Pea Puree in advance. The Béchamel is best applied to the wraps cold anyway, and the Pea Puree can easily be re-heated on the stovetop or even in the microwave right before serving

First, boil the Lasagna sheets in a large pot filled with boiling water until they are just cooked and easily pliable. This will take about 6 minutes in boiling water. Try not to overcrowd the pot, as the Lasagna sheets may start to stick together. We actually did it one at a time, but you could probably get by with cooking 2 – 3 at once

Rolling the Lasagna Sheets

Once cooked, lay the Lasagna sheet out on a flat surface. Apply a generous amount of Béchamel to evenly coat the entire Lasagna sheet. Then, add the chopped-up Lamb, being sure to leave about 1 inch at the end to help it all seal

Then, carefully roll the sheet up, encasing the delicious Lamb and Béchamel Sauce into the Lasagna sheet. Place it on a sheet pan, ensuring the two ends of the Sheet that have sealed together are on the bottom. Repeat this process for the remaining sheets until done

Then, it’s straight into the Oven at 400F for about 8 minutes to cook it all through. The good news is everything is already cooked in the dish. So, the baking process is as much about re-heating all the ingredients as it is binding the roll up into one, cohesive piece of food

Serving the Dish

You can have so much fun plating this dish. We tried a few different presentations, and I like to think they both came out pretty good! The classic approach is to add a few generous spoonful’s of Pea Puree at the base of the plate. Then, carefully place one or two of the Lasagna roll ups straight on top

You can try cutting the Roll Ups in half and plating them standing up. It gives a striking presentation to the dish, and makes the whole thing look so darn appetizing! Hey, if you’ve made this dish and presented it in a fun and unique way, please share it with us on our Pinterest or Instagram pages here

Finally, finish the dish off with a generous amount of crumbly, creamy Feta Cheese. The Feta gives the dish an even creamier finish, and is a naturally great pairing with Peas so it works well in the dish

Lamb Lasagna Roll Ups with Pea Puree Recipe

Ingredients

• 2 cups / 1 lb. Slow Cooked Lamb Shoulder (recipe here)
• 6 Large Lasagna Sheets
• 2 tbsp. Feta Cheese
  
  

Béchamel Sauce Ingredients

• 1 tbsp. AP Flour
• 1 tbsp. Unsalted Butter
• 2 cups Whole Milk
• ½ cup Cheddar Cheese, grated
• ¼ cup Parmesan Cheese, grated
• ½ tsp. Salt
  
  

Pea Puree Ingredients

• 250g Frozen Peas
• 1 cup of Chicken Broth (recipe here)
• 1 Garlic Bulb
• 2 Shallots, Peeled and halved
• 1 tbsp. Olive Oil
• 20g Unsalted Butter
• Salt
  
  

Equipment Needed: Blender or Food Processor

Instructions

Pea Puree Instructions

1. Cut the top off the Garlic to reveal the flesh inside. Wrap Garlic in foil, leaving the top exposed and pour in 1 tsp. of Olive Oil and a pinch of Salt. Wrap up and place on a sheet pan along with the Shallots
2. Season the Shallots with a little Olive Oil and some more Salt, then roast along with the Garlic at 400F for 45 minutes until caramelized. Once cooked, Remove the Flesh from the Garlic and cut up Shallots into pieces
3. Bring the Chicken Broth to a Boil in a medium sized Saucepan then add the Frozen Peas. Cook for 2 minutes, then remove from heat and add the Broth and Peas into a Blender or Food processor along with half the Broth, the Shallots, Garlic flesh, Butter, and ½ tsp. of Salt
4. Blitz until smooth, adding more Broth if needed until creamy. Set aside and re-heat when ready to plate
   
   

Béchamel Sauce Instructions

5. Melt the Butter in a saucepan over medium heat, then add the AP Flour and mix well. Cook for 3 minutes, then slowly pour in the Milk
6. Stir continuously until the Sauce thickens so it can easily coat the back of a spoon (this will take about 15 minutes). Add the Cheddar and Parmesan Cheese along with the Salt. Mix through, taste for seasoning and then remove from heat
   
   

Assembling the Lamb Lasagna Roll Ups

7. Bring a large pot of salted water to the boil, then add the Lasagna Sheets. Cook them for 6 minutes until cooked and pliable. (do it in batches to avoid the sheets sticking to each other)
8. Place the sheets on a flat surface and then add an even layer of Bechamel Sauce onto one side. Then, place a layer of Lamb Shoulder, leaving about 1 inch at one end so the sheets will seal
9. Tightly roll the Lasagna sheet up to encase the Lamb and Bechamel within. Once rolled, place on a sheet pan then repeat for remaining sheets. Bake in the Oven at 400F for 8 minutes
10. To plate, place a spoonful of Pea Puree in the center of the plate. Place the Lasagna Rolls on top and finish with a sprinkling of Feta Cheese and some Flaky Salt
    
    

Recipe Notes

• The cooking time for this recipe is based on using pre-cooked Lamb Shoulder. If you are preparing the Lamb Shoulder from scratch you will need to allow 10 hours for the cook time
• You can prepare the Pea Puree and Béchamel in advance. Just re-heat the Pea Puree right before serving
  
  

This delicious Lamb dish is a creative way to utilize leftovers. It tastes great, and in itself is a beautiful and easy to prepare dinner for the family

For more wonderful dishes utilizing leftovers, check out our Lunching on Leftovers page here. Here are a few of our favorites that we recommend you check out:

• Peking Pork Belly Pancakes
• Pepperoni Fried Rice
• Cuban Sandwich Bites
• Air Fryer Chicken Nachos
  
  

Happy Cooking!