Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, te mana lamb roulade. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
TE Mana Lamb Roulade is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. TE Mana Lamb Roulade is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular 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 can achieve it.
The ingredients needed to make TE Mana Lamb Roulade:
- Prepare Leg of lamb
- Get Wellington layer 1
- Get 2 King oyster mushrooms
- Prepare 250 g Shiitake mushrooms
- Prepare 2 celery stalks
- Get 100 g walnuts
- Get 100 g hazelnuts
- Get Sprig thyme
- Prepare Black truffle
- Take Himalayan rock salt
- Get Extra virgin olive oil
- Take Wellington layer 2
- Make ready 250 g nettle leaves
- Get 50 g apple mint
- Prepare 50 g pepper mint
- Get Sprig rosemary
- Get Sprig thyme
- Make ready 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.
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.
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 is going to wrap this up with this exceptional food te mana lamb roulade recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
