SMUL Restaurant at Diemersfontein shares a recipe for slow-roast lamb roulade that's best served with Diemersfontein Cabernet Sauvignon.
Recipe: Slow-roast lamb roulade
Ingredients
- 1.5kg Deboned lamb shoulder
- 2 tsp Salt
- 1.5 tsp Black pepper
- 2 tsp Olive oil
- 20g Unsalted butter
- 2 Shallots, finely diced
- 3 Garlic cloves, minced
- 300g Mushrooms
- 100g Baby spinach, chopped
- 20g Hazelnuts
- 20g Pistachios, roughly chopped
- 1.5 tbsp Parsley, finely chopped
- 1.5 tsp Rosemary, finely chopped
- 1 tbsp Lemon zest
Method:
- Preheat oven to 180°C. Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
- Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm pieces.
- Melt the butter in a non-stick pan over high heat. Add shallots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add the baby spinach and cook until wilted.
- Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
- Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm.
- Place the lamb shoulder fat-side down. Cover with plastic wrap or baking paper. Then use a rolling pin or meat mallet to pound the meat into a 40 x 22cm rectangle. Aim for even thickness ~1.75cm. Trim and patch as needed to make your rectangle.
- Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
- Secure with kitchen twine tied every 2cm.
- Preheat the oven to 220°C.
- Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
- Serve with buttery baby potatoes, gravy made by thickening the pan juices, and a glass of the Diemersfontein Cabernet Sauvignon.