Lamb roulade with caramelize vegetable, chutney and mashed sweet potatos

Lamb roulade with caramelize vegetable, chutney and mashed sweet potatos
 
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by kopretinka

 
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Ingredients

Ingredients
Method
 
  • 4 pieces lamb racks without bones (600g) split open and flattened
  • 5 big sweet potatos
  • 8 baby carrots
  • 8 baby courgette
  • 16 sweet peasecod
  • 2 mango
  • 2 handful of fresh salvia
  • 2 handful of fresh majoram (origanum)
  • 1 fresh chilli (without seed)
  • 1 lemon
  • 1 orange
  • 70 g blanched almonds cut in small pieces
  • 70 g cranberries (dry) cut in small pieces
  • 4 tablespoon acacia honey
  • 1 tablespoon suggar
  • Sea salt and freshly ground black pepper
  • extra virgin olive oil
  • grated nutmeg apple
  • whipping-cream
  • butter
Pre-heat oven to 170˚C. Pound lamb with a meat mallet until it is 5mm thick.

Crush salt and pepper, fresh majoram and salvia, that you get nice green paste. Add a bit of olive oil and mix all. Add 4 tablespoons acacia honey, scrape lemon peel, add fresh lemon juice and small pieces of cranberries and almonds and in the end add in small pieces cutted mangos. Mix all well together.

You have a 4 pieces of meat. You fill each with a mixture and roll tightly together. Roulade fix with yarn.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Add glass of watter and place in oven for a further 15 minutes. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Rest of mango-mixture ( our chutney) put in small saucepan.Add small cutted fresh Chilli (without seed) and heat it. Let it cook for 2 minutes.

Cut sweet potatos in small pieces. Place potatoes in a saucepan with boiled salty water. Cook, over medium heat for 15 minutes or until tender. Add a bit of grated nutmeg apple butter and sweet whipping-cream. Mash potatos and mix all well together.

In a small saucepan of boiling water, blanch the carrots, peasecod, courgette for 30-40 seconds. Drain and place in iced water to cool.

Heat oil and remaining butter in a frying pan medium heat. Add carrots, cook 5 minutes, then add peasecod and courgette and cook for next 2 minutes. Add one tablespoon of suggar and let vegetable caramelize.

Spoon sweet potatos puree on a serving plate, top with lamb, place caramelize vegetables on the side. Decorate with chutney, meat sauce and one slice of orange.

Lamb roulade with caramelize vegetable, chutney and mashed sweet potatos

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This recipe was uploaded by kopretinka

 
 
Fresh, fruity, sweet and spicey... In this recipe mix mediteran and asian flair. What I love on that dish, it is very refreshing. Some friends of me hate lamb meat. As i invited them to little private dinner party, they were so excited. I told them... i am preparing Lamb dish. I saw how affraid they was.
After they tryed my recipe they changed their mind. Now they always say... when you are going to cook it again :)

Method


Pre-heat oven to 170˚C. Pound lamb with a meat mallet until it is 5mm thick.

Crush salt and pepper, fresh majoram and salvia, that you get nice green paste. Add a bit of olive oil and mix all. Add 4 tablespoons acacia honey, scrape lemon peel, add fresh lemon juice and small pieces of cranberries and almonds and in the end add in small pieces cutted mangos. Mix all well together.

You have a 4 pieces of meat. You fill each with a mixture and roll tightly together. Roulade fix with yarn.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Add glass of watter and place in oven for a further 15 minutes. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Rest of mango-mixture ( our chutney) put in small saucepan.Add small cutted fresh Chilli (without seed) and heat it. Let it cook for 2 minutes.

Cut sweet potatos in small pieces. Place potatoes in a saucepan with boiled salty water. Cook, over medium heat for 15 minutes or until tender. Add a bit of grated nutmeg apple butter and sweet whipping-cream. Mash potatos and mix all well together.

In a small saucepan of boiling water, blanch the carrots, peasecod, courgette for 30-40 seconds. Drain and place in iced water to cool.

Heat oil and remaining butter in a frying pan medium heat. Add carrots, cook 5 minutes, then add peasecod and courgette and cook for next 2 minutes. Add one tablespoon of suggar and let vegetable caramelize.

Spoon sweet potatos puree on a serving plate, top with lamb, place caramelize vegetables on the side. Decorate with chutney, meat sauce and one slice of orange.
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