TE Mana Lamb Roulade
TE Mana Lamb Roulade

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, te mana lamb roulade. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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TE Mana Lamb Roulade is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. TE Mana Lamb Roulade is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have te mana lamb roulade using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make TE Mana Lamb Roulade:
  1. Take Leg of lamb
  2. Make ready Wellington layer 1
  3. Make ready 2 King oyster mushrooms
  4. Get 250 g Shiitake mushrooms
  5. Take 2 celery stalks
  6. Get 100 g walnuts
  7. Make ready 100 g hazelnuts
  8. Make ready Sprig thyme
  9. Get Black truffle
  10. Take Himalayan rock salt
  11. Take Extra virgin olive oil
  12. Make ready Wellington layer 2
  13. Prepare 250 g nettle leaves
  14. Prepare 50 g apple mint
  15. Get 50 g pepper mint
  16. Take Sprig rosemary
  17. Take Sprig thyme
  18. Take Extra virgin olive oil

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Steps to make TE Mana Lamb Roulade:
  1. 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.
  3. 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.
  4. Pan fry hazelnuts and walnuts in olive oil until golden and toasted.
  5. Combine the nuts and mushrooms and add olive oil and then blend in a food processor to create a praline.
  6. 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.
  8. Layer the herb pesto on the lamb and then add the praline.
  9. 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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