Lamb Rolata with Mustard Leaves, Mint Jelly and Red Wine Jus - Chef Recipe by Enrico Paulli

Ingredients

1 kg lamb shoulder
3 bunches mustard leaves
100 g button mushrooms
1L red wine
1 bunch mint
2 limes
3 g agar agar
\1 kg beef bones
200 g carrot
350mL Port liqueur

Method

Clean the lamb shoulder of the tick fat part, butterfly the tick part of the shoulder to create an even meat layer. Marinate the meat with salt, black pepper, garlic oil and chopped rosemary and thyme.

Roll the lamb on itself by the longest side and tie it up in plastic wrap.

After sealing the lamb roll in a vacuum bag, cook in sous vide for 5 hours at 75 C.

Once is cooked, refrigerate for 2 hours and then cut into 4 equal round pieces.

For the mustard leaves, cut the bottom off the bunch, wash them and blanch them for 2 minutes, after the water is strained, saute the leaves in a pan with garlic oil, fresh chilli salt and black pepper. With a tongue, roll 4 spirals starting from the top of the leaves and set aside.

For the mint jelly, wash the mint, put in a blender with 400mL of water and lime juice. Once it is mixed properly, filter the liquid and get rid of the leaves. Put the mint and lime juice into a pot and bring to the boil, adding the agar agar and mix with a whisk until dissolved and the juice becomes thick like a jelly texture.

For the red wine jus, put the bones on an oven tray and cook them by themself in the oven for 10 minutes at 180 C, add to the tray the chopped carrot and mushroom and put back in the oven for 10 more minutea. Add to the pan 1 litre of water, the red wine and the Port and cook for another 15 minutes.

Once out of the oven, filter all the jus and bring to boil in a pot with fresh thyme and 3 bay leaves, until it is reduced by half and becomes thick. Filter again and let cool down.

For the plating, on a big plate, place the spiral of mustard leaves in the middle, place on top of it the round piece of the lamb rolata, using a squeezy bottle create a circular pattern of 5 drops of mint jelly from big to small, then glaze the lamb with the red wine jus and finish the decoration with micro herbs.