Lamb Roulades
Ingredients
Preparation steps
Rinse the lamb, pat dry and season with salt and pepper.
Roll each loin half around a half sprig of rosemary, wrapping the loin in 2 slices of bacon. Tie with kitchen twine to hold.
Peel the carrots and shallots and cut into large pieces.
Rinse the celery and cut into small pieces.
Rinse the peppers, remove the seeds and cut into cubes.
Fry the peppers, celery and carrots in hot oil and caramelize with sugar.
Sear the lamb roulade on all sides, deglaze with red wine and broth.
Simmer at low temperature covered about 1 hour.
Remove lamb roulades from the broth and keep warm in foil.
Pass the sauce through a sieve and let it boil down. Season with salt and pepper and thicken (if desired) with cornflour. Remove the twine from the roulades, replace them in the sauce and serve immediately.
