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We hope you got benefit from reading it, now let's go back to te mana lamb roulade recipe. You can cook te mana lamb roulade using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare TE Mana Lamb Roulade:

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

Instructions 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..
2. .
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..
7. .
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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