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Lamb Roulade with béarnaise sauce and gremolata potatoes

Lamb Roulade

Lamb Roulade with béarnaise sauce and gremolata potatoes
Recipe by: Tumi Mogoai
Bearnaise Sauce
Prep time: 10 mins
Makes 4 servings
¼ cup butter
1 tsp onion, finely minced or grated
1 tbsp white wine vinegar
2 large egg yolks, beaten
2 tbsp heavy cream
1 ½ tsp lemon juice
1 tsp dried tarragon
1 tsp fresh parsley, chopped
¼ tsp salt
pinch dry mustard
pinch cayenne pepper
On a double boiler on medium heat, place the butter and melt. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well. Stir continuously until sauce has thickened. Set aside and cover with cling wrap making sure it touches the surface to avoid a skin forming. Enjoy when ready.
Makes: 4 servings
Prep time: 5 min
1 bunch flat-leaf parsley washed and dried completely
1 garlic clove, peeled and minced (more if you wanted more garlic flavour)
zest of 2 lemons
Make sure the parsley is completely dry to avoid having a saggy sauce. Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest. You can also put everything in a pestle and mortar and roughly grind to your desired consistency.
Roast potatoes
Makes: 4 servings
1kg baby potatoes
2 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Preheat oven to 190°C
Poke all the potatoes with a fork. Seasoning generously with salt and pepper. Add butter to a hot pan, and quickly seal your potatoes to form a golden brown skin. Place golden potatoes on a baking tray and bake for 20-25 min. Serve hot topped with gremolata.
Lamb Roulade
Prep time: 1h 45 min

2 tbsp cooking oil
1tbsp butter
1 deboned leg of lamb, cleaned and trimmed of fat
1 cup mushrooms, sauteed
¼ cup walnuts, finely chopped
¼ cup wholegrain mustard
1 tsp sugar
2 tbsp panko breadcrumbs
2 tbsp garlic, grated
2 tbsp olives, chopped
Preheat oven to 140°C.
In a bowl, mix together mushrooms, walnuts, wholegrain mustard, sugar, breadcrumbs, garlic and olives.
Pound lamb to get an even layer to allow for even cooking. Please the meat fat side down and spread the mushroom filling evenly but leave the end bare.
Roll up the meat and secure with kitchen string.
In a pan on medium to high heat, add your oil and butter,sear the outside of the meat then transfer into a baking dish and cook for 1h 30min for medium centre. Cook longer for a more cooked and brown finish.
Rest the meat for at least 30 min before cutting.

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