Ep 46 Dan and Steph: Lamb Roulade with Smoked Carrots and Mint Pesto
Preparation time:2 hours (+ refrigeration time)
Cooking time:5 hours
6 baby carrots, peeled
6 baby turnips
2 tbs olive oil
40g butter, cubed
1 cup hickory woodchips, soaked in water for 1 hour
6 finger fennel, steamed
1.5kg lamb bones
2 onions, cut into wedges
2 celery stalks, chopped
2 carrots, chopped
2 bay leaves
4 flat-leaf parsley sprigs
2 thyme sprigs
1 rosemary sprig
2 tomatoes, chopped
3 garlic cloves, unpeeled
2 tbs olive oil
5L (20 cups) water
2kg lamb shoulder, bone intact
1L (4 cups) salt-reduced chicken stock
6 garlic cloves, crushed
4 rosemary sprigs, leaves removed
5 lemons, halved
1 tbs olive oil
1 bunch mint leaves
½ bunch parsley leaves
1 eschallot, chopped
2 garlic cloves
Zest of 1 lemon
75g (½ cup) cashews
60g grated parmesan
125ml (½ cup) extra-virgin olive oil
1. To make lamb stock, preheat oven to 200C. Place lamb bones, onions, celery and carrots in a large roasting pan and roast for 1 hour.
2. Transfer bone mixture to a large stockpot with remaining ingredients. Season. Bring to the boil, then reduce heat to low and simmer, uncovered, for 3 hours or until aromatic and reduced to about 2L (8 cups) . Strain into a large bowl, discarding solids. Season with salt and pepper.
3. To make lamb roulade, reduce oven to 150C. Place lamb shoulder in a large roasting pan, then add chicken stock, garlic, rosemary and lemons. Cover with foil and roast for 3 hours.
4. Meanwhile, to make mint pesto, process all ingredients except oil, until finely chopped. Gradually add oil, processing until combined. Season. Refrigerate until required.
5. Remove lamb from oven. Remove meat from cooking liquid and shred coarsely into a large bowl. Add 2 tablespoons of the liquid including the rosemary. Season. Form lamb into an 8cm-diameter roll on a sheet of plastic wrap. Wrap tightly, twisting ends to form a sausage shape. Refrigerate for 2 hours or until firm.
6. Meanwhile, place barley in a large bowl and cover with 500ml (2 cups) of water. Set aside for 30 minutes, then strain and transfer to a large stockpot with 1½L (6 cups) of the lamb stock. Bring to the boil over high heat, then reduce heat to low and simmer, partially covered, stirring often, for 40 minutes or until cooked through and most of the stock has been absorbed.
7. Preheat oven to 150C.
8. Place carrots and turnips on an oven tray and drizzle with oil. Season. Roast for 45 minutes or until tender.
9. To make lamb jus, place remaining lamb stock in a medium saucepan over medium-high heat and simmer for 8-10 minutes or until reduced by half. Bring to a boil, then add butter and whisk to combine.
10. Line a wok or large saucepan with foil, then spread woodchips on top. Light with a blow torch and place over a medium heat. Allow to smoke, covered, for 2 minutes. Remove lid and add carrots, on a rack, to sit above wood chips. Smoke, covered, for 4 minutes.
11. Increase oven to 180C.
12. Remove plastic wrap from lamb. Slice into six even pieces. Heat oil in a large non-stick frying pan over medium heat. Add lamb and cook for 1-2 minutes on each side or until golden brown. Transfer to an oven tray and bake for 8 minutes.
13. Divide barley and vegetables among serving plates. Add lamb and top with pesto. Drizzle with jus.
- If time allows, prepare the roulade a day in advance up to the end of step 5. This will ensure you have adequate time for it to set.
• Stock can be made a day in advance.
• The natural gelatine and fat in the lamb is what holds the roulade together.