Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, te mana lamb roulade. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Te mana lambtm allows rules to be broken. TE MANA LAMB is a new kind of lamb that introduces unique levels of flavour, delicacy and texture. World-renowned Italian chef Massimo Bottura went live cooking with Te Mana Lamb in his Kitchen Quarantine series, New Zealand edition.
TE Mana Lamb Roulade is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. TE Mana Lamb Roulade is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have 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
- Get 2 King oyster mushrooms
- Make ready 250 g Shiitake mushrooms
- Get 2 celery stalks
- Get 100 g walnuts
- Take 100 g hazelnuts
- Make ready Sprig thyme
- Get Black truffle
- Prepare Himalayan rock salt
- Take Extra virgin olive oil
- Get Wellington layer 2
- Make ready 250 g nettle leaves
- Prepare 50 g apple mint
- Take 50 g pepper mint
- Prepare Sprig rosemary
- Get Sprig thyme
- Make ready Extra virgin olive oil
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. TE MANA ™ Lamb Leg Bone In. TE MANA ™ Lamb Shoulder Boneless.
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.
Add the lamb roulade and turn on all sides until evenly browned. 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. Prep and trim the lamb rump , retain trim for sauce.
So that’s going to wrap it up for this exceptional food te mana lamb roulade recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
