Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, te mana lamb roulade. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
TE Mana Lamb Roulade is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. TE Mana Lamb Roulade is something that I’ve loved my whole life.
Te mana lambtm allows rules to be broken. Once you've had a taste of real lamb, ordinary lamb never tastes the same. www.temanalamb.com. John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready Leg of lamb
- Take Wellington layer 1
- Take 2 King oyster mushrooms
- Take 250 g Shiitake mushrooms
- Take 2 celery stalks
- Prepare 100 g walnuts
- Make ready 100 g hazelnuts
- Make ready Sprig thyme
- Get Black truffle
- Make ready Himalayan rock salt
- Make ready Extra virgin olive oil
- Make ready Wellington layer 2
- Take 250 g nettle leaves
- Make ready 50 g apple mint
- Make ready 50 g pepper mint
- Take Sprig rosemary
- Take Sprig thyme
- Get Extra virgin olive oil
Cook quinoa , mix with chopped herbs. Te Mana lamb loin, asparagus terrine and ratatouille vinaigrette, made by executive chef McLean Fraser. Te Mana has to be among the mildest lamb consumers have yet tasted, second only to the milk-fed lamb of spring. Where most lamb begins to turn slightly gnarly and sheepy at this time of.
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.
In addition, all Te Mana products are dermatologically tested and gentle to sensitive skin. Add the lamb roulade and turn on all sides until evenly browned. 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. Thanks to the culmination of a decade's research and development, Te Mana Lamb can now arguably lay claim to be the world's healthiest red meat. temanalamb.
So that’s going to wrap this up for this special food te mana lamb roulade recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
