METHOD - LAMB ROULADE
1. Ask your butcher to remove the rib bones and fat (keep bones and fat for further use).
2. Score the lamb on both sides in a criss-cross pattern approx. 2cms apart .
3. Mix water and salt to create a brine solution. Place lamb in brine and let sit in refrigerator for 12 hours.
4. Preheat oven at 150ºC
5. Pound garlic cloves and thyme in a mortar and pestle to create a paste.
6. Remove lamb from brine and rinse thoroughly. Pat dry.
7. Smear paste onto the inside of the belly and roll from the longer side to create the roulade. Truss tightly with butcher’s twine.
8. Oil an heavy based pan and sear lamb for approximately 4 mins on high heat or until completely golden. Place reserved bones in pan under roulade. Roast in oven for 4 hours or until cooked.
9. Remove from pan and allow to rest.
10. Deglaze pan with 200ml red wine. Reduce by half and melt cold butter into the reduction.
METHOD - PEA PUREE
1. Bring water, butter and salt to the boil. Add peas and boil for 2 mins or until tender.
2. Strain peas, reserving the liquid. Place peas in a food processor and blitz until smooth. Add reserved liquid to mix if necessary for consistency. Add truffle oil and season to taste
METHOD - ROASTED VEGETABLES
1. On a low heat render your lamb far down with a splash of water. Cook on low until fat has turned to liquid and water has evaporated.
2. Peel of sprout leaves.
3. Peel and cut parsnip into 2cm rounds. Shell peas and de string sugar snaps. Blanch all vegetables until just tender.
4. Heat lamb fat and add thyme. On high heat, add vegetables to fat and cook until golden and caramelised.
5. Arrange vegetables on plate with puree. Carve lamb and place on top. Garnish with pea tendrils and thyme.