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American Lamb Roulade

American Lamb Roulade

Recipe by Chef Mica Talmor of Pomella in Oakland, CA.
0.0 from 0 votes
Servings

4 – 6

servings

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck.

Ingredients

  • LAMB
  • 2 ea American Lamb necks


  • MARINADE
  • 4 oz White onion, finely chopped

  • ¼ cup Baharat spice mix

  • ¼ cup Oil blend

  • 1 oz Garlic

  • 2 Tbsp Red wine vinegar

  • 1 Tbsp Salt

  • 2 tsp Turmeric


  • FILLING
  • 1 cup Freekeh, cooked

  • 1/2 cup Dried sour cherries, soaked in hot water, strained, soaking liquid set aside

  • 1 bunch Mint, chopped

  • 1 bunch Parsley, chopped

  • 1/2 bunch Marjoram, chopped

  • 1/2 cup Parmesan, grated (optional)

  • 1/2 cup Pine nuts (optional)


  • LAMB BRAISING LIQUID
  • 1-2 qts Lamb stock*

  • 3-4 ea Marjoram sprigs

  • 2 ea Cinnamon sticks

  • to taste Saltto taste

  • to taste Soaking liquid from dried sour cherries (from filling steps above)


  • PRESERVED LEMON VINAIGRETTE
  • cups Oil blend

  • 1/4 cup Lemon juice

  • 1 Tbsp Dijon mustard

  • 1 oz Preserved lemon

  • 2 tsp Lemon zest

  • 1/4 tsp Black pepper, ground

  • 1/4 tsp Salt


  • ASSEMBLY
  • 1 ea Romaine lettuce, halved

  • 1 tsp Olive oil

  • as needed Salt

  • as needed Black pepper, ground

  • as needed Preserved lemon vinaigrette (recipe above)

  • 1 cup Freekeh, cooked

  • as needed Mint, chopped

Directions

  • For the Lamb: Remove the neck bone and butterfly the meat. Use the neck bone to make lamb broth.
  • For the Marinade: Use a blender to make a smooth paste. Rub all over the meat, cover, and marinate overnight.
  • 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.
  • In a pan, sear the necks for 20 minutes on very high heat, turning once to get a nice browning all over.
  • 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.
  • When done, rest the lamb for at least 20 minutes before slicing. In the meantime, skim the fat and reduce the braising liquid.
  • For the Preserved Lemon Vinaigrette: Blend everything except the olive oil in the blender. Once well blended, add the oil slowly to emulsify.
  • Brush the romaine with olive oil, sprinkle with salt and pepper, and grill to a char.
  • Cut the hearts out and chop the lettuce. Add the cooked freekeh and mint. Toss in the preserved lemon vinaigrette.
  • To Assemble: Plate the grilled romaine lettuce salad. Top with slices of the lamb roulade, and drizzle with some of the braising liquid.

American Lamb Roulade Stuffed with Freekah, Cherries and Mint

Notes

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