HANOS catering wholesale
Become a customer
Foodxperience

Lamb roulades with pumpkin, chicory, pine nuts and artichoke

Lamb roulades with pumpkin, chicory, pine nuts, and artichoke.

This recipe is featured in the Masterclass Lamb with Dennis van den Beld, chef at Hotel Landgoed Het Roode Koper*.

Ingredients

Loin fillet
Pine nuts
salt
Cream
Tarragon
Pancake batter

1.5Salt
0.5Flour
2.5Eggs
850Milk
splash of egg white

130gPolenta (cornmeal)
260Cream
1butternut squash
325Milk
100gpine nuts
4units.itemsmini chicory
4mini artichokes
375gSugar
1lVinegar
4kumquat kumquat
chives and salt

Preparation

  1. Cut the loin fillet in two.
  2. Sear the loin fillet in a hot pan on both sides, ensuring it gets as little cooking as possible.
  3. Make the pancake batter with flour, eggs, milk, egg white, and salt.
  4. Bake the pancakes nice and thin and use these as the final layer of the rouleaux.
  5. Slice the shoulder into thin slices and lay them out.
  6. Whip the trimmings together with egg white into a farce. Add salt and cream later.
  7. Divide the farce into two portions.
  8. Add the pine nuts and tarragon to one portion.
  9. Spread the "plain" farce over the pancakes, and place the slices of lamb on top.
  10. Spread the "plain" farce over the slices of lamb and place the fillets just off-center.
  11. Using a piping bag, neatly pipe the farce with tarragon and pine nuts over and next to the fillets.
  12. Roll the whole thing up in foil and steam it in the oven at 72°C until it reaches a core temperature of 58 degrees.
  13. Make a crunch from the pine nuts (puffed and prepared).
  14. Glaze the whole with the jus and sprinkle the crunch over it.

  1. Add all the ingredients for the polenta together and cook. Fill a mold (donut shape) and cook the polenta for 30 minutes at 97 degrees with steam.
  2. Cut thin slices from the butternut squash and cut them out. Place the slices in the sweet and sour mixture. Make a cream from the remaining butternut squash.
  3. Clean the artichokes and cook them. Cut off the top of the artichoke. Sear, then deglaze with lemon, white wine, butter, thyme, rosemary, and garlic.
  4. Make a cream from half of the artichokes.
  5. Halve the remaining cooked artichokes.
  6. Boil the kumquat 5 times, each time in clean water. Then confit them in sugar water with star anise.
  7. Vacuum the chicory with a little lemon juice and salt. Cook in the steamer, 16 minutes at 95°C with steam. Sprinkle the chicory with sugar and caramelize in a pan. Reserve some leaves for the sweet and sour.
  8. Brown the pine nuts. Set some aside for plating the dish and make a cream from the rest.

  1. Make a quenelle of the pumpkin cream and the artichoke cream on the plate and drag it with a palette knife.
  2. Place the kumquat at the bottom right of the plate and the polenta on the left.
  3. Place the artichoke and chicory on the polenta and add the sweet and sour pumpkin.
  4. Cut nice slices of the lamb roulade and finally sprinkle some pine nuts over the dish.