Lamb Roulade on Zucchini and Eggplant Carpaccio
Thin-sliced lamb loin is rolled up with a filling of ground lamb and brioche and seared, then finished in the oven. The roulades are served on a bed of sauteed eggplant and zucchini with tomato concasse and basil. More basil garnishes the dish. This recipe makes four roulades, serving four for appetizers or two for dinner.
- Brioche Stuffing
- Unsalted Butter - 2 tablespoons
- Green Bell Pepper - 1, peeled, seeded, deribbed, and diced
- Brioche or other sweet bread - 1/2 cup, diced
- Salt and freshly ground black pepper
- Lamb Shoulder - 1 pound, ground
- Cream - 1/2 cup + 2 tablespoons
- Parsley - 1 tablespoon, chopped
- Thyme - 1 tablespoon, chopped
- Clove Garlic - 1, chopped
- Lamb Loins - 1, cleaned
- Bacon - 24 slices
- Eggplant Carpaccio
- Eggplant - 1
- Zucchini - 1
- Olive oil
- Tomato - 1, peeled, seeded, and cut in very small dice
- Salt and freshly ground black pepper to taste
- Green Basil Leaves - 8, julienned
- Purple Basil Leaves - 8, julienned
To make the stuffing: Preheat the oven to 375 F. Melt 1 tablespoon of the butter in a small saute pan or skillet and saute the pepper until softened. Season with salt and pepper. Turn out into a small bowl and wipe out the skillet. Melt the remaining tablespoon of butter in the pan and add the brioche cubes. Saute, tossing and turning, until coated with the butter and very lightly browned. Spread on a baking sheet and bake until golden, 5 - 7 minutes. In a mixing bowl set into a larger bowl of ice, mix the toasted brioche, ground lamb, 1/2 cup of the cream, herbs, garlic, and sauteed peppers. When mixed, add the remaining cream and blend it in; the brioche will quickly absorb the cream. Season with salt and pepper to taste. Refrigerate until ready to use.
To prepare the loin: Cut the lamb loin lengthwise into thin slices, 1/4-inch thick. Place half of the lamb slices crosswise on plastic wrap, overlapping slightly, and season with salt and pepper. Press the edges together. Spread half of the stuffing on the lamb slices to within 1/2 inch of the edges. Using the plastic wrap to help start the roll, roll up into a roulade. Seal the plastic wrap and place the roulade in the refrigerator for one hour. Place half of the bacon slices side-by-side on parchment paper and place one roulade on the bacon. Roll up again. Seal the plastic wrap and place the roulade in the refrigerator for at least 30 minutes.
To make the carpaccio: Remove the ends from the eggplant and zucchini and slice into thin circles with a mandolin or V-slicer. Heat 2 tablespoons of olive oil in a large saute pan and saute the eggplant and zucchini until softened. Drain on paper towels.
Brush the centers of four serving plates with a little olive oil. On each plate, arrange eggplant and zucchini slices in a circle, alternating vegetables and overlapping slightly. Make a smaller circle inside the first. Scatter small spoonfuls of tomato dice over the vegetable circles and season with salt and pepper. Scatter half the basil julienne over the vegetables.
To cook the lamb: Preheat the oven to 400 F. With a very sharp knife, cut through the paper and plastic to slice the roulade into four slices, then unwrap the slices. Heat 1 tablespoon of olive oil in a non-stick skillet or saute pan and sear the slices on both sides until lightly browned. Place on a baking sheet and cook 4 - 6 minutes, to taste. Blot on paper towels to remove any grease.
To serve: Place a roulade slice in the center of each plate of vegetables,. Sprinkle with remaining basil julienne.