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Andy Crestani’s garlic & thyme lamb roulade with truffled pea and sprouts

Andy Crestani's garlic & thyme lamb roulade with truffled pea and sprouts

Preparation time
60 mins + 12 hours marinating time
Cooking time
4 hours



1200g lamb belly

1L water

33g salt

4 cloves garlic

4 sprig thyme

200ml Merlot or Pinot Noir

70g salted butter



Pea puree

500g peas

100g butter

300ml water

1 tsp sale

1 tbsp truffle oil



100g reserved lamb fat

200g Brussel sprouts 

4 parsnip

100g peas 

100g sugar snap

4 sprig thyme


1. Ask your butcher to remove the rib bones and fat (keep bones and fat for further use).

2. Score the lamb on both sides in a criss-cross pattern approx. 2cms apart .

3. Mix water and salt to create a brine solution. Place lamb in brine and let sit in refrigerator for 12 hours. 

4. Preheat oven at 150ºC

5. Pound garlic cloves and thyme in a mortar and pestle to create a paste.

6. Remove lamb from brine and rinse thoroughly. Pat dry.

7. Smear paste onto the inside of the belly and roll from the longer side to create the roulade. Truss tightly with butcher’s twine.

8. Oil an heavy based pan and sear lamb for approximately 4 mins on high heat or until completely golden. Place reserved bones in pan under roulade. Roast in oven for 4 hours or until cooked.

9. Remove from pan and allow to rest. 

10. Deglaze pan with 200ml red wine. Reduce by half and melt cold butter into the reduction.



1. Bring water, butter and salt to the boil. Add peas and boil for 2 mins or until tender.

2. Strain peas, reserving the liquid. Place peas in a food processor and blitz until smooth. Add reserved liquid to mix if necessary for consistency. Add truffle oil and season to taste



1. On a low heat render your lamb far down with a splash of water. Cook on low until fat has turned to liquid and water has evaporated.

2. Peel of sprout leaves.

3. Peel and cut parsnip into 2cm rounds. Shell peas and de string sugar snaps. Blanch all vegetables until just tender.

4. Heat lamb fat and add thyme. On high heat, add vegetables to fat and cook until golden and caramelised.

5. Arrange vegetables on plate with puree. Carve lamb and place on top. Garnish with pea tendrils and thyme.

Preparation time
60 mins + 12 hours marinating time
Cooking time
4 hours


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