Wednesday, April 17, 2013

Recipe: Lamb Roulade with Baby Dill Potatoes

A few months back, my husband and I were visiting in western New York, and we had the pleasure to venture into NY’s Amish Trail, which I found quite fascinating. Aside from scenic views, riding alongside the horse drawn buggies, and browsing among the farms and stores that stock some great products, we got a chance to purchase some meat from the locals. (I have to say that I grew up quite a city girl, so to me buying a whole lamb seemed quite an undertaking, but it was well worth the experience and of course the taste). And thankfully, we have a large freezer at home that now safely harbors a well supply of meat. So, the other week I’ve extracted a piece of lamb from my handy freezer and here is what I made of it…

Lamb Roulade with Baby Dill Potatoes
Servings 2 – 4

1 ¼ lb lamb, boneless and butterflied
1 tsp olive oil
1 tbsp rosemary leaves
1 tbsp thyme leaves
1 tsp oregano leaves
3 (medium sized) garlic cloves
¼ tsp crushed red pepper flakes
½ cup pitted prunes
½ - 1 cup dry white wine
1 lb small potatoes, baby Yukon gold or red skin potatoes
1 tbsp butter
1 tbsp fresh dill, chopped (if desired)
Salt and pepper to taste

*Personally, I quite enjoy the taste of lamb, but if you don’t – feel free to substitute. In fact, pork tenderloin will work perfectly well for this dish.

Preheat the oven to 375 degrees F.

Prepare the herb mixture: mince together herbs and garlic, add crushed red pepper flakes, 1 tsp olive oil, salt and pepper; mix well together. Slice the prunes. Pound the butterflied lamb until it's about ¾ inches thick, season with salt and pepper. Spread the herb mixture, and layer the prunes. Carefully roll up the meat, enclosing filling, tie with kitchen twine. Place the roulade into the baking dish, add ½ cup wine and roast in the oven for 30 minutes. (You can add a dash of olive oil to the baking dish if the meat is lean).

While the meat is roasting, halve the potatoes, place in a pot and cover with cold water. Bring to a boil, season and let cook for 5 minutes. Drain, add butter and set aside.

After 30 minutes, remove the lamb from the oven, baste with accumulated juices (add reserved wine as needed). Arrange the potatoes around the meat and continue to roast in the oven another 15-20 minutes. Remove and allow the meat to rest. Toss potatoes with dill, slice the roulade and serve.


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