Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, te mana lamb roulade. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. Watch as John takes us through each. TE MANA LAMB is a new kind of lamb that introduces unique levels of flavour, delicacy and texture.
TE Mana Lamb Roulade is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. TE Mana Lamb Roulade is something which I have loved my entire life.
To begin with this recipe, we have to first 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:
- Take Leg of lamb
- Prepare Wellington layer 1
- Get 2 King oyster mushrooms
- Prepare 250 g Shiitake mushrooms
- Take 2 celery stalks
- Prepare 100 g walnuts
- Prepare 100 g hazelnuts
- Make ready Sprig thyme
- Make ready Black truffle
- Get Himalayan rock salt
- Prepare Extra virgin olive oil
- Take Wellington layer 2
- Make ready 250 g nettle leaves
- Make ready 50 g apple mint
- Take 50 g pepper mint
- Get Sprig rosemary
- Make ready Sprig thyme
- Get Extra virgin olive oil
It has won the coveted New Zealand Food Awards which showcases the best of New Zealand food and beverages and comes with a naturally high levels of. Te Mana Lamb cooks better, retaining its shape, flavour and texture, and its lighter, delicate taste and milder aroma appeals to non-lamb eaters. Te Mana lambs are also healthier and happier. Jonathan (who could talk farming all day) explains the consumer demand for less fat has led to production 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.1. 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.1. 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.
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. Prep and trim the lamb rump , retain trim for sauce. Make jus from shallots , garlic , thyme , stock etc plus five spice. Cook quinoa , mix with chopped herbs.
So that is going to wrap this up for this special food te mana lamb roulade recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
