John Myers
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Lamb Roulades with Merlot Risotto
The perfect lamb roulades with merlot risotto recipe with a picture and simple step-by-step instructions.
Lamb rolls
- 2 Pc. Lamb loin
- Pine nuts
- 50 gr Cooked spinach leaves
- 100 gr Ricotta
- Salt pepper
sauce
- 1 dl Marsala
- 1 shot Balsamic vinegar
- 4 dl Veal stock
- 4 dl Demi ice cream powder
- Salt pepper
Merlot risotto
- 1 pcs Chopped onion
- 3 dl Merlot
- 300 gr Risotto rice
- 1 l Chicken bouillon
- 100 gr Parmesan
cauliflower
- 300 gr Fresh Brussels sprouts
- Cream
Tomato ragout in a puff pastry star
- Puff pastry
- Whole egg
- 1 Pc. Chopped small onion
- 4 Pc. Medium-Sized tomatoes
- Oregano chopped
- Salt pepper
Lamb rolls
- First of all, toast a handful of pine nuts in the pan until golden brown. Place on a cutting board and chop through with a knife. Knock the lamb kidney pieces flat and carefully cut open lengthways, fold open and spread out. Knock the kidney pieces as flat as possible. Spread the chopped pine nuts on top. Squeeze out the cooked spinach as much as possible and spread out on the kernels. Spread the ricotta on top. Season with salt and pepper. Now carefully roll up the meat and tie it with kitchen string. Season the roulades and turn them in the remaining pine nuts and press down well. Sear the roulades on all sides, remove them and cook them in the oven at 120 ° C for approx. 40 minutes.
sauce
- Empty away the excess fat, deglaze the roast with marsala and balsamic vinegar. Add the stock, stir in demi ice cream and bring to the boil. Season to taste with salt and pepper.
Merlot risotto
- Sauté the onions, add rice and sauté until translucent. Deglaze with half of the Merlot and then add some bouillon. Simmer on a low flame for approx. 25 minutes until soft and add the bouillon again and again. Finally add the rest of the Merlot and mix in the Parmesan.
cauliflower
- Prepare the fresh Brussels sprouts and cook al dente in the vegetable stock. Drain the cabbage and add some cream.
Tomato ragout in a puff pastry star
- Halve and core the tomatoes. Then cut into small cubes. Sauté the chopped onion in olive oil and add the tomatoes and sauté. Add the oregano, season with salt and pepper to taste. Cut out large stars from the puff pastry. Brush the stars with egg and bake at 180 ° C until golden brown. Let the stars cool down and then carefully cut them open. When serving, fill in the ragout and cover.
finish
- Remove the string from the meat and carefully cut it open. Arrange the meat on the sauce. Reduce the risotto well and serve with the ice cream spoon. Garnish with herbs.
Tips
- 5 minutes before the end of the cooking time of the meat, heat the oven to 200 ° C, this will force the juice back into the meat. After the cooking process has finished, let the risotto stand on its side for 10 minutes and only then add the Parmesan, so it will be creamy.
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