Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, te mana lamb roulade. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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TE Mana Lamb Roulade is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. TE Mana Lamb Roulade is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook te mana lamb roulade using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make TE Mana Lamb Roulade:

1. Take Leg of lamb
2. Take Wellington layer 1
3. Make ready 2 King oyster mushrooms
4. Make ready 250 g Shiitake mushrooms
5. Prepare 2 celery stalks
6. Prepare 100 g walnuts
7. Get 100 g hazelnuts
8. Prepare Sprig thyme
9. Prepare Black truffle
10. Prepare Himalayan rock salt
11. Prepare Extra virgin olive oil
12. Get Wellington layer 2
13. Take 250 g nettle leaves
14. Prepare 50 g apple mint
15. Take 50 g pepper mint
16. Get Sprig rosemary
17. Take Sprig thyme
18. Take Extra virgin olive oil

Where most lamb begins to turn slightly gnarly and sheepy at this time of. To see Te Mana Lambs in their high-country environment I had to helicopter from Wanaka to Minaret Station - what a treat! You can read my thoughts on Te Mana Lamb here and although we cannot cook with Te Mana Lamb (it is restaurant-only at the moment) at home, we have plenty you can cook. Add the lamb roulade and turn on all sides until evenly browned.

Steps 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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