Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, te mana lamb roulade. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. TE Mana Lamb Roulade is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular 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 cook that.
The ingredients needed to make TE Mana Lamb Roulade:
- Make ready Leg of lamb
- Get Wellington layer 1
- Take King oyster mushrooms
- Take Shiitake mushrooms
- Take celery stalks
- Make ready walnuts
- Get hazelnuts
- Prepare thyme
- Get Black truffle
- Make ready Himalayan rock salt
- Take Extra virgin olive oil
- Prepare Wellington layer 2
- Make ready nettle leaves
- Get apple mint
- Make ready pepper mint
- Make ready rosemary
- Prepare thyme
- Prepare 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 reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
