Chef David Godsoe Truffled Aussie Lamb Saddle Roulade
- Prep time 1Hr, 30Min
- Cook time 8Hr
- Technique Sous-vide, Pan Fry / Saute, Roast
- Meat Lamb
- Cut Loin
- Serves 40
Sous vide Australian lamb saddle rolled with black truffle farce, spinach and leek ash, finished with a rich lamb jus, roasted new potatoes and brown butter asparagus.
Ingredients
Aussie Lamb
- 5 Australian lamb saddles, trimmed (about 8 portions each)
Truffle Farce
- 4 kg lamb trim
- 160 g black truffle paste
- 80 g garlic, finely minced
- 200 g shallots, finely diced
- 72 g salt
- 8 g ground white pepper
Roulade Assembly
- 1.2 kg spinach, blanched and squeezed dry
- 120 g leek ash
- 80 g transglutaminase (Activa RM)
- Caul fat, as needed
Lamb Jus
- 8 kg lamb bones
- 2.5 kg mirepoix (onion, carrot and celery)
- 4 L dry red wine
- 6 L unsalted lamb stock
- 1 bunch fresh thyme
- 6 bay leaves
Accompaniments
- 6 kg new potatoes
- 5 kg asparagus
- 200 g unsalted butter
- 150 ml olive oil
- 1 bunch fresh thyme
- Salt, to taste
Method
Lamb Saddle & Truffle Farce
- Butterfly each lamb loin and reserve the trim.
- Sweat the shallots and garlic until softened; cool completely.
- Grind the lamb trim once through a medium die, keeping it cold.
- Combine the ground lamb with truffle paste, cooled shallot mixture, salt and white pepper. Cook a small test portion and adjust seasoning if needed.
Assemble the Roulade
- Lay each butterflied loin flat and lightly dust with transglutaminase.
- Cover with an even layer of blanched spinach, then sprinkle with leek ash.
- Spread a log of truffle farce along one edge and roll tightly into a roulade.
- Wrap in caul fat, tie with butcher's twine and vacuum seal.
Cook
- Sous vide at 56°C (133°F) for 3 hours.
- Transfer immediately to an ice bath and chill completely.
- Slice into approximately 180 g medallions.
- Before serving, sear in clarified butter over high heat for about 90 seconds per side.
Lamb Jus
- Roast the lamb bones until deeply caramelized.
- Sweat the mirepoix, then add the bones and deglaze with the red wine. Reduce until nearly dry.
- Add the lamb stock, thyme and bay leaves. Simmer for 4-6 hours, skimming regularly.
- Strain and reduce to a glossy, sauce-like consistency. Season to taste.
Potatoes & Asparagus
- Toss the potatoes with olive oil, thyme and salt, then roast until golden and crisp.
- Blanch the asparagus in salted water, shock in ice water and reheat in brown butter before serving.
To Serve
Arrange the roasted potatoes on a warm plate, top with a lamb roulade medallion, lean the asparagus alongside and spoon the lamb jus around the plate. Garnish with microgreens or fresh herbs, if desired.
