A few weeks ago I received an email asking me if I would like to participate in a recipe contest for the Charleston Wine + Food Festival with the winner receiving an all access pass to the festival in March. I, of course, said yes, because I love a good challenge (and I love South Carolina).
The contest is called Lambs & Clams and each participant receives one or the other over the coarse of 4 months, or as I just found out, both for the last challenge. A couple of weeks go by and a giant box appears on my doorstep. Inside…a leg of lamb from Border Springs Farm. A gorgeous leg of lamb that was almost too amazing to eat. Next up, figure out what to do with it. Because of the size of the leg, I decided to break it down to make 2 different meals. We had it roasted with fresh horseradish & roasted garlic and it was incredible. But wait, there’s more. Tonight, we had the roulade pictured above and it was….unbelievable. Like, lick the plate, unbelievable…and it was not hard to make at all and took less than an hour from start to devouring.
I hope you enjoy following along this contest with me. There will be voting on Charleston Wine + Food Facebook page, so I encourage you to go vote for your faves (hopefully that’s me). Let’s go make some deliciousness.
Preheat the oven to 375 degrees F. First up is the Duxelles. It sounds really fancy, right? If you’ve ever made (or eaten) Beef Wellington, duxelles is the mushroom mixture between the beef and the puff pastry crust. Typically it is minced mushrooms, but I decided I wanted more texture so I kept the mushrooms more diced than minced. They are cooked in shallots, butter, garlic and rosemary and I will warn you that you should not get a spoon out to test. This is my public service announcement.
All great meat dishes deserve a drizzle of jus, so I whipped up a simple Tawny Port jus with rosemary, shallots and butter. So easy and I proclaimed I would make a martini with the leftovers. It’s delish. Did I mention easy? Ok, moving on.
Butterfly a 2 lb piece of Lamb. Layer between parchment and pound it with a kitchen mallet until it’s about 3/4 inch thick.
Season the inside with salt and pepper and add the duxelles. Roll it up like a cinnamon roll and tie with kitchen twine. If some of the duxelles falls out, stuff it back in.
Heat up the same pan you made the duxelles and the jus in and add a tablespoon of olive oil. Season the outside of the roulade with salt and pepper and add it to the hot pan. Sear on all sides for about 2 minutes per side, just until browned. If the pan you are using is oven-safe, then add the pan to the oven, if not, transfer the roulade to a small rimmed baking sheet and bake for 15-20 minutes. Remove and cover with foil and allow to rest for 10 minutes. Slice into 1 1/2 inch thick slices and serve over mashed potatoes or parsnip puree. Drizzle the jus over and around and serve.
Lamb Roulade with Mushroom Duxelles & Tawny Port Jus
An easy and elegant lamb roulade with mushroom duxelles and a luscious port jus.