Lamb Roulade with Pea Puree

Rinse veal, pat dry, dice finely and freeze in freezer for 15 minutes. Meanwhile, wash chard and cook in boiling salted water for 2-3 minutes. Rinse and pat dry.

Rinse lamb, pat dry, season with salt and pepper. Peel garlic and cut into slices. Wash rosemary. Heat oil in a frying pan. Sauté lamb with rosemary and garlic for 4-5 minutes over medium heat. Remove from the pan.

Separate egg (use yolk elsewhere). In a blitz chopper, mix veal in portions with a little egg white and cream each to a fine chop. Mix everything well, pass through a fine sieve if necessary, and season with lemon juice, salt, and pepper. Wash parsley, shake dry, chop, and mix into the chop.

Lay out 2 chard leaves at a time, overlapping on a work surface. Spread the farce on the chard. Place saddle of lamb with rosemary and garlic on top, fold in the chard leaves, and place in an oven dish. Cook in a preheated oven at 160 °C / 320 °F for 15-20 minutes.

Meanwhile, for the puree, cook peas in boiling salted water for 3-4 minutes. Remove 2 tablespoons of peas, finely mash the rest with butter. Wash the cress and shake dry. Mix in remaining peas and cress, season with salt and pepper.