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Lamb spirals with goat cheese ravioli
Artist: _
Categories: Beef, Cheese, Cheese & Eggs, Entrees, Lamb & Mutton, Pastas & Noodles, Veal
Yield: 4
Rating: 0
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Ingredients:
4 Lamb paillardes*
1/8 cupGarlic, roasted
1/8 cupPine nuts, roasted
2 tbspOlive oil
4 Pieces of string
Salt and pepper, to taste
32 Wonton wrappers
1 cupGoat cheese
1 tbspFresh Italian parsley
-- chopped
1 pinchFreshly ground black pepper
1/2 cupVeal glaze
1 tbspFresh savory, chopped
1 tbspPink peppercorns
2 cupBeurre blanc
Procedures:
1*a "paillarde" is a piece of meat that has been pounded flat before cooking.
2The paillardes for this recipe should be 4 oz. each, and 5 x5 x 1/8".
3Prepare each paillarde by pounding a 4 oz. portion between waxed paper until of the desired size and thickness.
4Place lamb pieces flat on a cutting board.
5Mix roasted garlic with roasted pine nuts and olive oil in a blender until smooth.
6Season with pinches of salt and pepper; spread evenly on lamb.
7Roll the lamb into spirals, making four separate portions.
8Tie string around the lamb to hold the spiral in shape.
9Season; set aside.
10To prepare ravioli, mix goat cheese with italian parsley and a pinch of pepper.
11Put a dab of cheese mixture into the center of the wonton wrapper.
12Wet the edges of the wrapper; fold and securely pinch the edges together.
13Prepare the beurre blanc.
14Charbroil lamb spirals to medium rare.
15Remove string and slice into 20 pieces (5 slices per lamb spiral).
16Cook ravioli in boiling water until done.
17Toss ravioli with beurre blanc and place in center of four plates.
18Put five lamb spirals around inner rim of each plate, sauce the meat with veal glaze, garnish ravioli with savory and pink peppercorns and serve
 
 
 
 

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