Recipe for Roulade

A roulade is a wonderful way to pair your favorite meat with fresh, seasonal vegetables, fruits and herbs with minimal fuss and maximum presentability. Guests will enjoy the elegant spiral of perfectly-cooked meat wrapped delicately around a savory filling; alternatively, feel free to eat this with your fingers right off the cutting board (like we did). This recipe, featured at Hidden Villa's Second Meat Tasting Tour alongside last week's anticuchos, pairs lamb with dried apricots and arugula, but there's no reason you shouldn't experiment with what's on hand. 

You don't have to use lamb; chicken, beef, pork or even egg work wonderfully in a roulade (although cooking times, proportions and results will vary). Spinach, basil or watercress could be substituted for the arugula. Dried plums, figs or whisper-thin apple shavings could stand in for the apricots. You could even spread a thin layer of goats cheese on the meat before rolling. The possibilities are limitless!*

Lamb Roulade with Apricot and Arugula

Boneless Leg of Lamb Roast, Butterflied and Pounded

8-16 oz. Chopped Dried Apricots (depending on the size of your roast)

Salt and Pepper

Juice of One Lemon

1-2 cup(s) Arugula, washed and dried (depending again on the size of your roast)

2 Tbsp. olive oil

1 Tbsp. chopped garlic

Equipment Needed: Butcher’s string

1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté for a few seconds, then add apricots and lemon juice.  Cook briefly until apricots swell slightly and have absorbed all liquid.
3. Lay out lamb and season with salt and pepper on both sides.
4. Lay down a layer of arugula, then a layer of apricot filling.
5. Roll tightly, keeping edges tucked in and filling contained. Truss with butcher’s string and tie tightly.
6. Preheat oven to 375 degrees.
7. Sear lamb on all sides on stove top over high heat – this should take less than 3 minutes.
8. Place roulade in oven for approximately until it reaches an internal temperature of 130 degrees.
9. Remove from oven, cover with foil,  and let rest for approximately 10 minutes.
10. Slice into coins and serve.

*Within reason. There's probably a fair explanation why certain combinations are rarely served, but if you want to get adventurous and try that tamari-olive-chocolate roulade you've been dreaming about, we can't stop you. Good luck, and don't forget to tell us if it worked!