Lamb Loin & Spinach Roulade, Roasted Garlic & Olive Marinade, Braised Lamb Croquette, Ramp Pesto, Pickled Grapes, Cauliflower Custard, Lamb Jus, Toasted Almonds
Recipe courtesy of Jansen Plastina, Executive Sous Chef, The Patterson Club (Fairfield, Conn.)
Ingredients
- Ingredients for Lamb Loin Roulade:
- lamb loins - 2 ea., trimmed (silver skin removed)
- roasted garlic and olive marinade
- spinach - 2 cups, fresh
- olive oil - 1 Tbsp.
- garlic - 1 clove, minced
- shallot - 1 ea., finely chopped
- mint - fresh, chiffonade
- salt and pepper - to taste
- caul fat
- Ingredients for Roasted Garlic & Olive Marinade:
- garlic - 200 gms.
- mixed olives - 1/2 cup, pitted
- canola oil - 100 gms.
- rosemary - 75 gms.
- thyme - 150 gms.
- shallot - 60 gms.
- parsley - 150 gms.
- chives - 50 gms.
- mint - 150 gms.
- salt - 15 gms.
- black pepper - 10 gms.
- Ingredients for Braised Lamb Croquette:
- lamb shoulder - 1 lb.
- onion - 1 ea., diced
- carrots - 2 ea., diced
- celery - 3 stalks, diced
- red wine - 250 gms.
- garlic - 2 cloves
- stock - 2 cups
- salt and pepper - to taste
- bouquet de garni - (parsley, thyme & bay leaf)
- flour, egg, breadcrumbs - for breading
- Ingredients for Lamb Jus (reserved for braising liquid):
- salt and pepper
- stiff fresh mint
- sherry vinegar
- butter
- Ingredients for Ramp Pesto:
- ramps - 1 cup (leaves and bulbs)
- toasted pine nuts or almonds - 1/4 cup
- olive oil - 1/2 cup
- parmesan - 1/4 cup, grated
- salt
- lemon zest and juice
- Ingredients for Pickled Grapes:
- grapes - 1 cup, halved
- rice wine vinegar - 1/2 cup
- water - 1/2 cup
- sugar - 1/2 cup
- salt - 1 Tbsp.
- Ingredients for Cauliflower Custard:
- cauliflower purée - 1 cup
- cream - 1 cup
- eggs - 3 ea.
- salt - 5 gms.
Instructions
Procedure for Lamb Loin Roulade:
- Clean the lamb loins thoroughly, removing all silver skin. Gently pound to an even thickness. Coat evenly in the herb marinade and refrigerate for 24 hours.
- Sauté the spinach with olive oil, garlic, and shallot until wilted. Season with salt, pepper, and fresh mint. Transfer to paper towels and allow to cool completely in the refrigerator, removing as much moisture as possible. Chop slightly.
- Remove the lamb from the marinade and pat dry. Lightly dust the surface of the lamb with transglutaminase. Spread the cooled spinach mixture evenly over the lamb loin and put the other one on top roll tightly into a uniform roulade.
- Wrap the roulade tightly in plastic wrap and refrigerate for several hours or ideally overnight to allow the transglutaminase to fully bind. For a faster set, you can use an ice bath, provided the roulade is already tightly compressed and well-shaped.
- Roll the caul fat between sheets of plastic wrap until it becomes thin and even. Remove the plastic and carefully wrap the caul fat around the roulade, trimming any excess and ensuring a smooth, even coverage.
- Sear the wrapped roulade in a hot pan with fresh herbs until the caul fat begins to render and lightly crisp. Transfer to a 375°F (190°C) oven and roast until the internal temperature reaches 118–120°F. Remove from the oven and brush it with buerre monte let it rest; carryover cooking will bring it to 130–134°F for medium-rare before slicing.
Procedure for Roasted Garlic & Olive Marinade:
- Roast the garlic at 375°F until soft.
- Blend all ingredients until smooth.
- Adjust seasoning to taste.
Procedure for Braised Lamb Croquette:
- Braise the lamb shoulder with onion, carrot, celery, garlic, and stock until tender. Strain and reserve the braising liquid. Shred the lamb and reduce a portion of the liquid into the meat until cohesive.
- Form into small balls and chill. Bread using flour, egg, and breadcrumbs, then fry until golden and crisp.
Procedure for Lamb Jus:
- Strain and skim the reserved braising liquid.
- Reduce over medium heat until rich and sauce-like.
- Season to taste, then whisk in cold butter off the heat to create a glossy finish.
Procedure for Ramp Pesto:
- Blend until smooth.
- Adjust seasoning with salt, pepper, and lemon zest.
Procedure for Pickled Grapes:
- Bring vinegar, water, sugar, and salt to a boil.
- Pour over grapes and cool. Chill for at least 2 hours before serving.
Procedure for Cauliflower Custard:
- Blend until smooth, then pour into molds or ramekins. Bake in a water bath at 300°F (168°C) until just set.
- After baking, allow the custards to cool, then refrigerate until set.
- Transfer to the freezer briefly until firm enough to unmold cleanly.
- Carefully remove from the molds, then allow to return to temperature before serving.
Procedure for Toasted Almonds:
- Toast sliced almonds in a dry pan until golden and lightly salted.
