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Worth the holiday: juicy lamb roll with spring filling - voila! Food


A kosher main dish for Passover: a Seder night recipe by Yogev Yeros for a lamb roulade filled with herbs. A great dish for a holiday or Shabbat evening that can also be prepared in advance. Go to the full recipe >>>

Lamb breast roll filled with chard and herbs (photo: Alon Mesika)

Meat roulades are maybe a bit "old school" and in my opinion it's a shame.

The results are spectacular and festive and something in the roll itself, which preserves the flavors of the filling, always creates some kind of new and exciting whole.

This time I made a roulade made of lamb breast with a spring filling of Swiss chard, spinach and herbs.

All the recipes for Passover

and more essential dishes that are kosher for Passover.

Lamb recipes for the holiday often use the shank or the shoulder and of course the famous ribs.

Everything is great and delicious, but it's important for me to innovate a bit from time to time and recommend additional pieces that we may have been less exposed to, they are usually cheaper (simply for reasons of demand and supply), more interesting, and if we treat them right, they can definitely be tastier.

The breast of lamb (breast) is a great canvas for creation, since it is a wide and flat cut with layers of fat, which preserve its juiciness during the long roasting.

Also, it is certainly possible to prepare such a portion a day or two in advance and reduce a lot of the pressure that usually accompanies the desire to host.

In terms of seasoning and flavors - you can actually combine different types of leaves or herbs as you wish and spices to your heart's content.

A dish that makes everyone say wow.

Spring lamb roll (photo: Alon Mesika)

Before you start:

Ask the butcher for a breast of lamb (breast) free from the rib bones and a little of the fat.

It is important to ask for a lamb and not a mature and large lamb.

Please note that the weight of the portion varies according to the size of the lamb.

Elastic butcher netting or tying string can be obtained at butcher shops or specialized stores.

If preparing in advance:

take the roulade out of the refrigerator whole about two hours before serving, heat the oven to 180 degrees and put it in for 20 minutes.

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Lamb roll with spring greens


  • For the lamb roll:

    • 1 lamb breast (roast)

    • 1 bunch of Swiss chard without stems

    • 1 stalk of celery, just the leaves

    • 1 small mint sprig

    • 1 Turkish bunch

    • Lemon zest from one lemon

    • ground coriander (optional)

    • ½ finely chopped green hot pepper (optional)

    • salt to taste

    • Ground black pepper to taste

    • 1 tablespoon olive oil

    • Tie string or butcher's net for the roll

  • To submit:

    • 2 purple onions, halved and thinly sliced

    • 1 teaspoon blush

  • For the conversion table click here >


How do you make a lamb roll filled with greens?

  • 1 Heat the oven to 200 degrees.

  • 2 Place the lamb breast piece on a work board, attach a sharp, long knife to the long side of the piece and carefully make a cut along the length of the piece (like a chicken breast spread for schnitzel), without the knife coming out of the other side, so that we can open the piece to a surface area that is twice as wide and thin.

  • 3 Salt and pepper the piece well on both sides and place it with the inner side (where the ribs sat) facing up.

  • 4 Sprinkle the fenugreek powder, lemon zest and hot pepper over the meat.

    Roughly chop all the green leaves and sprinkle on top.

    To finish, drizzle a little olive oil.

  • 5 Roll the piece into a nice tight roll and tie well to keep the shape during grilling.

    Place the roulade in a roasting pan lined with baking paper and brush with a thin layer of olive oil.

    Place in the center of the oven and roast until nicely golden, about 25 minutes.

  • 6 Remove the pan from the oven and lower the heat to 160 degrees.

    Carefully gather the edges of the baking paper over the slice, so that it is completely covered and closed.

    Return to the oven to roast on low heat for about two and a half hours, or until the meat is soft and very tender to the touch and to the stab of a knife.

  • 7 After removing the meat from the oven, let the piece rest for about 20 minutes, remove the binding string and slice into slices about 1.5 cm thick. Mix together the onion and blush and serve alongside the lamb.

  • If preparing in advance:

    take the roulade out of the refrigerator whole about two hours before serving, heat the oven to 180 degrees and put it in for 20 minutes.

More mutton/lamb recipes

  • Lamb stew with stuffed chard leaves

  • Bare lamb chops with silan pistachios and pomegranates

  • Lamb and pea soup for Passover

  • Juicy lamb shank

  • Duck confit on a bed of pita and parsley salad

  • Lamb sprigs in oranges and maple

  • Lamb sofrito, eggplant and spinach

  • Festive lamb shoulder

  • Lamb shank in the oven with crispy herbs

  • Grilled cabbage stuffed with lamb tartare

  • Oshpelau Aries

  • Stuffed ox tongue leaves

  • Lamb shoulder falls off the bone

  • Lamb sirloin tartare

  • Food

  • recipes

  • Recipes for the holidays

  • Passover recipes

  • Main dishes for Passover


  • recipe

  • lamb

  • Passover night

Source: walla

All life articles on 2023-03-30

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