TE Mana Lamb Roulade
TE Mana Lamb Roulade

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, te mana lamb roulade. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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TE Mana Lamb Roulade is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. TE Mana Lamb Roulade is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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:
  1. Get Leg of lamb
  2. Prepare Wellington layer 1
  3. Prepare 2 King oyster mushrooms
  4. Prepare 250 g Shiitake mushrooms
  5. Get 2 celery stalks
  6. Prepare 100 g walnuts
  7. Prepare 100 g hazelnuts
  8. Get Sprig thyme
  9. Prepare Black truffle
  10. Make ready Himalayan rock salt
  11. Prepare Extra virgin olive oil
  12. Take Wellington layer 2
  13. Make ready 250 g nettle leaves
  14. Get 50 g apple mint
  15. Take 50 g pepper mint
  16. Make ready Sprig rosemary
  17. Take Sprig thyme
  18. Prepare Extra virgin olive oil

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. To see Te Mana Lambs in their high-country environment I had to helicopter from Wanaka to Minaret Station - what a treat!

Instructions to make TE Mana Lamb Roulade:
  1. 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.
  3. 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.
  4. Pan fry hazelnuts and walnuts in olive oil until golden and toasted.
  5. Combine the nuts and mushrooms and add olive oil and then blend in a food processor to create a praline.
  6. 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.
  8. Layer the herb pesto on the lamb and then add the praline.
  9. 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.

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. The Lamb Roulades recipe out of our category Lamb! Season with salt and pepper on outside. Heat remaining oil in a pan and brown roulades on all sides.

So that’s going to wrap this up with this special food te mana lamb roulade recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!