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Lamb Roulade with Fingerlings, Cauliflower and Red Curry

Gray Kunz
Servings:
4 servings
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Ingredients

Lamb Roulade
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
Fingerlings
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
Garam Masala
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 teaspoon ground ginger
  • 10 teaspoon green cardamom
  • 1 teaspoon cumin seeds
  • 1/2 stick cinnamon
  • 1 stick ea clove
  • 1 teaspoon mace
Cauliflower
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 teaspoon ground ginger
  • 10 teaspoon green cardamom
  • 1 teaspoon cumin seeds
  • 1/2 stick cinnamon
  • 1 stick ea clove
  • 1 teaspoon mace
  • 1 head cauliflower
  • 2 tablespoon grapeseed oil
  • 2 tablespoon salt
  • 2 tablespoon pepper
  • 1/2 stick cinnamon
  • 1 stick clove
  • 1 stick bay leaf
  • 1 tablespoon red mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon shallot, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 2 clove garlic, chopped
  • 12 ounce plum tomatoes, chopped
Garam Masala
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 teaspoon ground ginger
  • 10 teaspoon green cardamom
  • 1 teaspoon cumin seeds
  • 1/2 stick cinnamon
  • 1 stick ea clove
  • 1 teaspoon mace
  • 1 head cauliflower
  • 2 tablespoon grapeseed oil
  • 2 tablespoon salt
  • 2 tablespoon pepper
  • 1/2 stick cinnamon
  • 1 stick clove
  • 1 stick bay leaf
  • 1 tablespoon red mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon shallot, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 2 clove garlic, chopped
  • 12 ounce plum tomatoes, chopped
  • 1/2 cup spinach, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1 tablespoon butter
Red Curry Sauce
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 teaspoon ground ginger
  • 10 teaspoon green cardamom
  • 1 teaspoon cumin seeds
  • 1/2 stick cinnamon
  • 1 stick ea clove
  • 1 teaspoon mace
  • 1 head cauliflower
  • 2 tablespoon grapeseed oil
  • 2 tablespoon salt
  • 2 tablespoon pepper
  • 1/2 stick cinnamon
  • 1 stick clove
  • 1 stick bay leaf
  • 1 tablespoon red mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon shallot, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 2 clove garlic, chopped
  • 12 ounce plum tomatoes, chopped
  • 1/2 cup spinach, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1 tablespoon butter
  • grapeseed oil
  • 1 shallot, chopped
  • 2 clove garlic, chopped
  • 1 clove ginger, peeled and chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon plum tomato, chopped
  • 1 cup chicken stock
  • 8 ounce plain yogurt
  • 8 ounce lemon juice
  • 1 ounce tomato concasse
  • 1 ounce salt
  • 1 ounce sugar
Garnish
  • 8 ounce lamb loin
  • 8 ounce salt
  • 8 ounce pepper
  • 2 tablespoon grapeseed oil
  • 2 tablespoon butter
  • 2 clove garlic
  • 4 sprig thyme
  • 4 ounce fingerling potatoes
  • 2 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 teaspoon ground ginger
  • 10 teaspoon green cardamom
  • 1 teaspoon cumin seeds
  • 1/2 stick cinnamon
  • 1 stick ea clove
  • 1 teaspoon mace
  • 1 head cauliflower
  • 2 tablespoon grapeseed oil
  • 2 tablespoon salt
  • 2 tablespoon pepper
  • 1/2 stick cinnamon
  • 1 stick clove
  • 1 stick bay leaf
  • 1 tablespoon red mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon shallot, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 2 clove garlic, chopped
  • 12 ounce plum tomatoes, chopped
  • 1/2 cup spinach, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1 tablespoon butter
  • grapeseed oil
  • 1 shallot, chopped
  • 2 clove garlic, chopped
  • 1 clove ginger, peeled and chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon plum tomato, chopped
  • 1 cup chicken stock
  • 8 ounce plain yogurt
  • 8 ounce lemon juice
  • 1 ounce tomato concasse
  • 1 ounce salt
  • 1 ounce sugar
  • 1 fingerling potato
  • 1 grapeseed oil
  • 1 salt
  • 1 pepper
  • 1 tablespoon mint chiffonade

Preparation

Baking Directions:

For the lamb roulade1. Preheat oven to 400° F.

2.

Season lamb loin with salt and pepper.

3.

Heat grapeseed oil in sauté pan and sear lamb roulade.

4.

Add butter, garlic and thyme and spoon over lamb roulade.

5.

Place in oven and roast for 10 minutes or until desired temperature.

          For the fingerlings1. Cut potatoes into long wedges.

2.

In a sauté pan, roast potatoes in oil over medium heat for approximately 8 minutes or until lightly roasted.

3.

Finish with butter and season with salt and pepper.

For the garam masala1. In a spice grinder or coffee grinder, add all of the spices and grind together.

For the cauliflower1. Preheat oven to 450°.

2.

Toss cauliflower with grapeseed oil and season with salt and pepper.

3.

Roast in oven for approximately 10 minutes or until browned.

4.

In a rondeau, add cinnamon, clove, bay leaves, mustard seeds and then cumin and toast until they pop.

5.

Add shallots, ginger and garlic and sweat.

6.

Add tomatoes and cook until almost dry.

7.

Add roasted cauliflower and mix in garam masala.

8.

Mix in spinach and cilantro leaves and finish with butter.

For the red curry sauce1. In a sauté pan over medium high heat, sweat shallots, garlic and ginger in grapeseed oil.

2.

Add curry paste and cook until it sticks.

3.

Add tomatoes and cook until almost dry.

4.

Add chicken stock and bring to a boil.

5.

Add yogurt.

6.

Finish with lemon juice and tomato concasse and season with salt and sugar.

For the garnish1. Using a mandoline, slice the fingerling potato thinly.

2.

Fry the potatoes in 350°F oil until golden and crisp.

3.

Season with salt and pepper.

4.

Toss with the mint chiffonade.

Serving Directions:

To plateOn a 12” plate, place ring mold in center and fill with one quarter of the fingerlings and cauliflower.

Slice roulade into 8 medallions and place 2 of them on each plate on top of the fingerlings and cauliflower.

Remove the ring mold.

Spoon the red curry sauce around and garnish with the potato crisps and mint.

Recipe Tags

AmericanEasy
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