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Confit of lamb cannelloni with black olive purée and nasturtium leaves

Confit of lamb cannelloni with black olive purée and nasturtium leaves

This unusual canapé will impress guests. It tastes pretty good too!


For the olive purée

  • 200g black olives
  • 40g caster sugar
  • 500ml water

For the confit of lamb

  • 100g lamb shoulder
  • Sprig of rosemary
  • 500ml vegetable oil
  • 30ml veal jus
  • 10ml sherry vinegar
  • 10ml maple syrup

For the cannelloni

  • 4 sheets spring roll pastry
  • 1 egg, beaten
  • Nasturtium leaves


To make the confit of lamb

  1. Place the lamb in a roasting dish and submerge in the oil.
  2. Add the rosemary and place it in the oven for eight hours at 90°C.
  3. Remove from the oven and once cooled, break the meat up a little.
  4. Mix with the jus, maple syrup and sherry vinegar.
  5. To ballotine the lamb: lay out a sheet of cling film, place a small amount of the meat across it in a rough sausage shape. Roll the cling film over it and mould into a firm sausage shape. Twist the ends to make it tight and tie. Place these in the fridge for two hours to set.

To make the olive purée

  1. Place all the ingredients into a pan.
  2. Bring to the boil and cook for two hours, ensuring the pan doesn’t boil dry.
  3. Drain off the water and blend in a food processor until smooth. Use a little of the cooking liquor if it’s too thick to blend.
  4. Pour into a squeezy bottle.

To make the cannelloni and finish the dish

  1. Lay a pastry sheet onto a flat surface and brush with the egg.
  2. Remove the cling film from the lamb rolls, and place them in front of the pastry.
  3. Roll up the pastry around the lamb.
  4. Deep-fry the cannelloni at 170°C/150°C fan/gas mark 3 until golden brown.
  5. Slice on an angle.
  6. Top with a dot of olive purée and a nasturtium leaf.

Recipe by Tom Browning

Head Chef

Lewtrenchard Manor


Tom Browning. Head Chef Lewtrenchard Manor

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