Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, te mana lamb roulade. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
TE Mana Lamb Roulade is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. TE Mana Lamb Roulade is something which I have loved my entire life. They’re nice and they look fantastic.
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. Watch as John takes us through each.
To begin with this recipe, we must first prepare a few components. You can cook te mana lamb roulade using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make TE Mana Lamb Roulade:
- Prepare Leg of lamb
- Make ready Wellington layer 1
- Make ready 2 King oyster mushrooms
- Get 250 g Shiitake mushrooms
- Make ready 2 celery stalks
- Prepare 100 g walnuts
- Prepare 100 g hazelnuts
- Get Sprig thyme
- Prepare Black truffle
- Take Himalayan rock salt
- Take Extra virgin olive oil
- Make ready Wellington layer 2
- Get 250 g nettle leaves
- Take 50 g apple mint
- Get 50 g pepper mint
- Prepare Sprig rosemary
- Prepare Sprig thyme
- Get Extra virgin olive oil
Jonathan (who could talk farming all day) explains the consumer demand for less fat has led to production of. 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.
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. Add the lamb roulade and turn on all sides until evenly browned. 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. To see Te Mana Lambs in their high-country environment I had to helicopter from Wanaka to Minaret Station - what a treat!
So that’s going to wrap it up with 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 is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
