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Mini rolled escalopes of lamb in tomato sauce Recipe

Written on Friday, July 29, 2016 | 5:00:00 PM



Serves : servings 

Ingredients : 
- Mini rolled escalopes of lamb in tomato sauce Recipe

- BONELESS LEG OF LAMB 800g–1kg (1lb 12oz–2lb 4oz)

- EXTRA VIRGIN RAPESEED OIL for frying

- BUTTER 20g (¾oz)

- CHOPPED FRESH CORIANDER 1–2 tablespoons, for sprinkling (optional)

- SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE MARINADE
- FRESH ROOT GINGER 7.5cm (3in) piece, peeled and finely chopped, then crushed in a mortar

- GARLIC 4–5 cloves, crushed

- GROUND CUMIN 1 tablespoon

- GROUND CORIANDER 2 tablespoons

- GROUND TURMERIC 1 teaspoon

- WORCESTERSHIRE SAUCE to taste

FOR THE TOMATO SAUCE
- EXTRA VIRGIN RAPESEED OIL 1 tablespoon

- CINNAMON STICK 2 × 10cm (4in) pieces

- DRIED RED CHILLIES 4, each broken into 3 pieces and deseeded

- FRESH GREEN CHILLIES 3–4, slit lengthways into 4 pieces

- ONIONS 2, finely chopped

- MALT VINEGAR 1 tablespoon

- RAW CANE OR MUSCOVADO SUGAR 2 teaspoons

- FRESH OR CANNED TOMATOES 400g (14oz), chopped

Preparation Method :
- Remove all the gristle, sinews and fat from the lamb. Cut the meat into equal pieces weighing roughly 100g (3½oz) each. Place a piece at a time inside a strong plastic bag or between 2 sheets of clingfilm and flatten it with a meat mallet or heavy-based saucepan, turning it after every hit to make it as round as possible.

- Mix all the marinade ingredients in a bowl, seasoning to taste with salt and pepper. Spread the paste over all the escalopes in a dish, then cover and refrigerate for 3–4 hours.

- Meanwhile, prepare the sauce. Heat the oil in saucepan or flameproof casserole dish. When hot, add the cinnamon stick and sauté for a few seconds, before adding the dried red chillies. As soon as the chillies darken, add the fresh green chillies and onions. Sauté until the onions are soft.

- Add the vinegar and sugar and simmer for a few minutes, then add the tomatoes. Cook gently until the mixture thickens slightly. Season with salt and pepper and set aside.

- Scrape the excess marinade off the escalopes, reserving it for later. Tightly roll up each piece of meat and fasten with a wooden cocktail stick.

- Heat a little oil in a frying pan. When hot, brown the escalopes on all sides. Transfer to a plate.

- Pour a little water into the pan and scrape up the tasty bits stuck to the bottom. Stir in the reserved marinade, then add the butter and heat for just a few minutes. Pour in the tomato sauce and bring to a simmer. Add the browned escalopes and cook for 3–4 minutes. They should be well cooked by now, but do check by tasting a bit.

- Taste and adjust the seasoning, adding a sprinkling of chopped coriander if you wish.

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