Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, te mana lamb roulade. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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TE Mana Lamb Roulade is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. TE Mana Lamb Roulade is something which I have loved my entire life.

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

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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.

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