Ingredients
Scale
For the herb crust:
- 200 gr. (7 ounces) of toasted white bread
- One handful of fresh parsley leaves
- 2 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh rosemary
- 1 clove of garlic
- 40 gr. (1.4 ounces) grated parmesan cheese
- Ground pepper and salt
For the lamb roti:
- 600 gr. (1.3 pounds) of lamb filet (8 pieces)
- 150 gr. (5.3 ounces) Caul fat
- 50 gr. (1.7 ounces) whole grain mustard
- Olive oil
For the beef jus:
- 200 ml. (6.7 fluid ounces) of beef jus
- 20 gr. (0.7 ounces) fresh butter
- 1 tbsp. dried lemon verbena
- Salt and pepper
For the trahana:
- 200 gr. (7 ounces) trahana
- 2 shallots
- 1 clove garlic
- Fresh thyme
- Chicken stock
- Salt and pepper
- 4–5 leaves of fresh pepper mint
- 30 gr. (1 ounces) crumbled Feta cheese
- Olive oil
- Half tomato without the skin and deseeded cut in small cubes
Garnish:
- Few wild mushrooms such as Chanterelle, Shiitake, Trumpet etc. Sauted with fresh butter
- Baby glazed carrots
Instructions
- Method:
- In a food processor add all the ingredients for the crust except the parmesan cheese and pulse a few seconds at a time, until mixture resembles coarse crumbs.
- When it’s ready add in the parmesan cheese and pulse for one last time.
- Take the lamb fillets remove the silver skin, drizzle with olive oil and season with salt, pepper and brush the mustard all over the fillets.
- Place two fillets together lengthwise and coat them with the herb mixture. Repeat the processes for the rest of the fillets.
- Now open the caul fat and wrap around the two fillets. Forming a roll. Using cling film, wrap tight and leave in the fridge for 1-2 hours
- Preheat the oven at 160 Celsius degrees and cook for 12-15 minutes.
- Bring chicken stock up to the boil in stock pot..
- In separate pan put some olive oil and sweat the chopped shallots, garlic and few sprigs of fresh thyme.
- Add the trahana and put in the chicken stock just as you make a risotto. Finish with mint, tomato cubes, crumbled feta cheese and some olive oil. Season to taste.
- For the sauce bring the beef jus up to the boil add the verbena.
- Remove from heat and let it sit for 30 minutes, then pass the jus through a fine sieve.
- Bring back to boil and reduce until desired consistency.
- When ready, whisk in the fresh butter and season to taste with salt and pepper.
- Suggested Greek wine: AVATON GEROVASILEIOU
- Category: Main Dish
- Cuisine: Greek