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TE Mana Lamb Roulade
TE Mana Lamb Roulade

Before you jump to TE Mana Lamb Roulade recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

A lot of us have been taught to think that comfort foods are bad and should be avoided. But if your comfort food is candy or junk food this is true. Soemtimes, comfort foods can be very healthy and good for us to consume. There are a number of foods that basically can improve your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try some of these.

Cold water fish are great if you wish to be in a better mood. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all loaded with omega-3 fatty acids and DHA. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can greatly boost your mood.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a couple of of these tips instead.

We hope you got insight 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 do it.

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