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*We hope you got insight from reading it, now let’s go back to te mana lamb roulade recipe. To cook te mana lamb roulade you only need 18 ingredients and 9 steps. Here is how you cook it. *
The ingredients needed to make TE Mana Lamb Roulade:
- Prepare Leg of lamb
- Use Wellington layer 1
- Provide 2 King oyster mushrooms
- Prepare 250 g Shiitake mushrooms
- Get 2 celery stalks
- Take 100 g walnuts
- Get 100 g hazelnuts
- Use Sprig thyme
- You need Black truffle
- Prepare Himalayan rock salt
- Use Extra virgin olive oil
- Prepare Wellington layer 2
- Use 250 g nettle leaves
- Provide 50 g apple mint
- Use 50 g pepper mint
- You need Sprig rosemary
- Take Sprig thyme
- Take Extra virgin olive oil
Instructions to make TE Mana Lamb Roulade:
- Debone leg of lamb and butterfly the meat in order to create a flat layer. Season the meat in the fat side with olive oil salt and pepper. Double layer of foil and a layer of baking parchment paper in preparation to create a roll.
- Create Wellington mixture 1. I a baking tray place your mushrooms, lamb bone, garlic, celery, thyme, rosemary, olive oil, 250ml water. Generously season and bake for 15 minutes at 180’C preheated oven. Remove the tray and take all the mushrooms out. Return the tray and bake for 30 minutes. The stock will be used to make a lamb jus.
- Pan fry hazelnuts and walnuts in olive oil until golden and toasted.
- Combine the nuts and mushrooms and add olive oil and then blend in a food processor to create a praline.
- Prepare Wellington layer 2. With gloves remove the nettles from their stalks and wash them with hot water. Combine all the herbs in a food processor and add oil and salt.
- Layer the herb pesto on the lamb and then add the praline.
- Using foil roll the roulade. Transfer onto baking parchment paper. Then using the double foil roll the lamb tight. On a baking tray add an inch of water and raise the lamb. Bake for 40 minutes at 180’C. Let the lamb rest and keep the drained juices for the jus. Once the roulade has rested slice generous slices and enjoy with a fondant potato, vegetables and jus.
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