Lamb Roulade with Tomatoes and Gouda, Mint Pesto, and Farofa

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roasted-lamb-tomatoes-mint-pesto-farofa

The mint pesto and the farofa (a typical Brazilian side dish) make this tomatoes and Gouda stuffed lamb irresistible!

Serves 8

Ingredients:

Directions:

On a work surface, generously season the butterflied lamb on both sides. Lay it open on the work surface and spread the tomatoes, cut side down, all over the meat; then cover with the cheese. Press the filling with your hands, so it stays in place. Carefully roll the meat, until the tomatoes and cheese are rolled inside and both ends of lamb overlap. Secure with toothpicks.

Preheat oven to 375 degrees F. In a very large ovenproof skillet, heat up the 2 tablespoons of olive oil until shimmering. Sear the meat at all sides until browned, about 2 minutes per side. Remove from heat, cover the skillet tightly with foil and transfer to the oven.  Bake it for 20 minutes. Remove the foil and bake for another 7 to 10 minutes, or until the meat is fully cooked and the cheese has melted. Let it stand for 5 minutes. Transfer to a cutting board and remove the toothpicks. Carve the meat into 3-inch slices and drizzle with the juices from the skillet.

Meanwhile, mix the scallions, mint, basil, garlic, almonds, sugar, and balsamic vinegar in a food processor. Pulse until it is all incorporated. With the food processor turned on, slowly add the ¾ cup olive oil. Season with salt and pepper.

Serve the stuffed lamb with a scoop of the mint pesto and a side of farofa (recipe below.)

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Farofa

Serves 8

Ingredients:

Directions:

In a large skillet, heat the butter and sauté the onions until soft, 4 minutes. Add the garlic and cook for another 2 minutes, stirring. Add the tapioca flour and cook it until slightly toasted, stirring occasionally, about 4 minutes. Fold the cranberries, olives and scallions; drizzle with olive oil and season with salt an pepper.

Notes:

Butterflying is a cutting technique to transform a thick, compact piece of meat into a thinner, larger one. The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left at the one side, which is used to fold the meat out like a book. The resemblance of this unfolding motion to the wings of a butterfly is what gives this cut its name.

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Lamb Roulade after the toothpicks were removed. The cheese melts through the slit before it is carved (above.)

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