TE Mana Lamb Roulade
TE Mana Lamb Roulade

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, te mana lamb roulade. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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TE Mana Lamb Roulade is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. TE Mana Lamb Roulade is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook te mana lamb roulade using 18 ingredients and 9 steps. Here is how you cook that.

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