Stuffed roulade
Moroccan roast lamb
- 1 ROULADE
- 12 PRUNES, chopped finely
- 1 APPLE, peeled and cored
- 2 TBSP RED CURRANT JAM
- 1 CUP WHITE WINE
- 1/2 CUP CREAM
- 50 GRAM BUTTER
- 600 GRAM ROULADE, in large cubes
- JUICE FROM 1/2 LEMON
- 1 TSP RAS EL HANOUT
- 2 CLOVES GARLIC, mashed
- 6 TBSP OLIVE OIL
Make a long hole in the middle of the roulade. Chop the apple finely and mix with prunes and red currant jam. Stuff the roulade wit this mixture, keep behind what is left. Brown the roulade on all sides in the butter, add the wine and pepper and salt to taste and simmer for one hour. Take the roulade out, slice it and keep it warm. Reduce the remaining fluid to half at high heat, add the cream and the remaining stuffing and reduce on high heat until the sauce thickens. Pour this over the meat.
Rollade is a piece of meat (500 gram to 1 kilogram) which is usually seasoned and tied up for roasting. In the Netherlands and Belgium, you can buy it ready made.
Mix the olive oil with lemon juice, ras el hanout, garlic, and salt and pepper to taste and marinate the lamb overnight in this mixture. Put the lamb in a greased oven dish, pour the marinate on top and bake the lamb one and a half hour at 160 degrees Celsius.
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