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  • American Lamb Roulade

    Ingredients

    Lamb

    4 - 6 servings

    • Ingredients
      Amount
    • American Lamb necks
      2 ea.

    Marinade

    • Ingredients
      Amount
    • White onion, finely chopped
      4 oz.
    • Baharat spice mix
      ¼ cup
    • Oil blend
      ¼ cup
    • Garlic
      1 oz.
    • Red wine vinegar
      2 Tbsp.
    • Salt
      1 Tbsp.
    • Turmeric
      2 tsp.

    Filling

    • Ingredients
      Amount
    • Freekeh, cooked
      1 cup
    • Dried sour cherries, soaked in hot water, strained, soaking liquid set aside
      1/2 cup
    • Mint, chopped
      1 bunch
    • Parsley, chopped
      1 bunch
    • Marjoram, chopped
      1/2 bunch
    • Parmesan, grated (optional)
      1/2 cup
    • Pine nuts (optional)
      1/2 cup

    Lamb Braising Liquid

    • Ingredients
      Amount
    • Lamb stock*
      1-2 qts.
    • Marjoram sprigs
      3-4 ea.
    • Cinnamon sticks
      2 ea.
    • Salt
      to taste
    • Soaking liquid from dried sour cherries (from filling steps above)
      to taste

    Preserved Lemon Vinaigrette

    • Ingredients
      Amount
    • Oil blend
      1½ cups
    • Lemon juice
      1/4 cup
    • Dijon mustard
      1 Tbsp.
    • Preserved lemon
      1 oz.
    • Lemon zest
      2 tsp.
    • Black pepper, ground
      1/4 tsp.
    • Salt
      1/4 tsp.

    Assembly

    • Ingredients
      Amount
    • Romaine lettuce, halved
      1 ea.
    • Olive oil
      1 tsp.
    • Salt
      as needed
    • Black pepper, ground
      as needed
    • Preserved lemon vinaigrette (recipe above)
      as needed
    • Freekeh, cooked
      1 cup
    • Mint, chopped
      as needed

    Method

    1. For the Lamb: Remove the neck bone and butterfly the meat. Use the neck bone to make lamb broth.
    2. For the Marinade: Use a blender to make a smooth paste. Rub all over the meat, cover, and marinate overnight.
    3. For the Filling: Mix all ingredients together. Place the marinated necks on your work surface, then place half of the filling on each neck, roll and tie.
    4. In a pan, sear the necks for 20 minutes on very high heat, turning once to get a nice browning all over.
    5. Add the lamb stock, soaking liquid from the soaked cherries, marjoram, and cinnamon sticks. Cover with foil, and braise for about two hours in a 300℉ oven, until the meat is very tender. Flip the meat a couple of times and baste.
    6. When done, rest the lamb for at least 20 minutes before slicing. In the meantime, skim the fat and reduce the braising liquid.
    7. For the Preserved Lemon Vinaigrette: Blend everything except the olive oil in the blender. Once well blended, add the oil slowly to emulsify.
    8. Brush the romaine with olive oil, sprinkle with salt and pepper, and grill to a char.
    9. Cut the hearts out and chop the lettuce. Add the cooked freekeh and mint. Toss in the preserved lemon vinaigrette.
    10. To Assemble: Plate the grilled romaine lettuce salad. Top with slices of the lamb roulade, and drizzle with some of the braising liquid.
     

    Recipe by Chef Mica Talmor of Pomella in Oakland, CA.

    The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.

    *Note: Use the neck bones from the first step to make your own lamb stock, or use pre-made lamb stock.