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Rolled Lamb With Mushrooms And Wine Sauce

21st.Century.Chef's picture
Ingredients
  Lamb leg 1 1⁄2 Kilogram, boned
  Salt 2 Teaspoon
  Ground black pepper 2 Teaspoon
  Butter 100 Gram
  Oil 4 Tablespoon
  Red wine 700 Milliliter
  White stock 1 Cup (16 tbs) (Made From Lamb Bones)
  Button mushrooms 1 Kilogram
  Butter 75 Gram
  Onions 2 Medium, chopped
  Garlic 6 Clove (30 gm), chopped
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Celery stalks 3 , finely chopped
  White stock 1⁄2 Cup (8 tbs)
  Brandy 2 Tablespoon
  Toasted pine nuts 100 Gram, coarsely chopped
Directions

GETTING READY
1. Using a wooden mallet, flatten the lamb fillets into thin sheets, between wet cling film to prevent the hammer from sticking to the meat.
2. Season the meat with 2 teaspoons each of salt and pepper. Place in a baking tray and keep aside.
3. Wash dry and stem the mushrooms. Then slice the caps and finely chop the stems.
4. Preheat the oven to 375 degrees F or 190 degrees C

MAKING
5. In a skillet, melt the butter with oil over a medium flame.
6. Add onions and garlic and sauté for 2 to 3 minutes until onions are soft and translucent.
7. Add chopped mushroom stalks and sauté for 1 minute before adding the sliced mushrooms and frying for 2 to 3 minutes. .
8. Stir in flour, celery and seasonings and mix well.
9. Pour in 1/2 cup stock and brandy and simmer the liquid for 5 to 7 minutes until the liquid is reduced.
10. Take pan off the heat and mix in the pine nuts. Set aside to cool slightly.
11. On a clean work surface place the lamb sheets and layer the filling, within 1 inch off the edges. Folding in the sides, roll the lamb sheet tightly into a log.
12. Lightly tie lamb logs by twining cotton string around the roll..
13. In a large frying pan, heat oil with butter and sear the logs until evenly browned on all sides.
14. Transfer the rolls to a roasting pan and place in the preheated oven.
15. Roast for 15 minutes.
16. Remove the pan from the oven and pour the wine and stock over the logs.
17. Return to the oven and continue roasting for another 11/2 hours, basting the logs with the pan liquid every 15 minutes to prevent the meat from drying.
18. Insert a thin skewer into the meat and check whether the juices run clear before you remove the pan from the oven.
19. Rest the logs in the pan for 15 minutes then transfer to a meat board.
20. Untwine the string.
21. Use a steak knife to slice the meal into ¼ inch slices at a slant.
22. Arrange the slices on a hot serving platter or on individual plates.
23. Pour the juices in the pan into a saucepan and heat on a medium flame until reduced to gravy.
24. Strain the jus into a sauce boat.

SERVING
25. Spoon the jus over the lamb and serve. Pass the remaining lamb at the table.
26. Accompany lamb with roasted potatoes and mint sauce if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Wedding
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
8

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