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We hope you got benefit from reading it, now let’s go back to te mana lamb roulade recipe. To cook te mana lamb roulade you need 18 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make TE Mana Lamb Roulade:
- Use Leg of lamb
- Get Wellington layer 1
- Prepare 2 King oyster mushrooms
- Get 250 g Shiitake mushrooms
- Prepare 2 celery stalks
- You need 100 g walnuts
- Provide 100 g hazelnuts
- Provide Sprig thyme
- Prepare Black truffle
- Take Himalayan rock salt
- Use Extra virgin olive oil
- Get Wellington layer 2
- Get 250 g nettle leaves
- Provide 50 g apple mint
- Use 50 g pepper mint
- Prepare Sprig rosemary
- Take Sprig thyme
- Get Extra virgin olive oil
Steps 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.
Our premium TE MANA LAMB which is usually seen in Michelin star restaurants is now available via Classic Deli you can get your hands on our TE MANA oyster shoulder, TE MANA loin, TE MANA Chef Ruth Hansom has created a delicious dish using our TE MANA LAMB Frenched Rack. To see Te Mana Lambs in their high-country environment I had to helicopter from Wanaka to Minaret Station - what a treat! You can read my thoughts on Te Mana Lamb here and although we cannot cook with Te Mana Lamb (it is restaurant-only at the moment) at home, we have plenty you can cook. Add the lamb roulade and turn on all sides until evenly browned. Once you've had a taste of real lamb, ordinary lamb never tastes the same.
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