Stuffed Lamb Roulades

Entertaining this holiday? Tired of lasagna or roast turkey? Try this lamb roulade. It sounds and looks fancy and is perfect for a gang. We made it at our Lamb Cooking Class at Black Diamond Culinary in conjunction with the American Lamb Board. 

The term ‘roulade’ takes its name from the French ‘rouler’, meaning “to roll.” We pounded out a lamb shoulder (a common cut, easy to find) with a meat mallet, filled it with mascarpone cheese, lemon, and spinach and rolled it up tight. You can do this with most any cut of meat, but shoulder steak, top-round, and belly are best. 

Then, for the real magic, we trussed it up, so it will stay tight while cooking. Trussing means tying it with string. There is an art to it, but it isn’t hard once you get the technique down. Pop it into an ovenproof skillet and voila, dinner is served.