Lamb Roulades with Bacon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Rinse the lamb, pat dry and season with salt and pepper. Add a sprig of rosemary to each, wrap in 2 slices of bacon, and tie with kitchen twine.
2.
Peel the carrots and shallots and cut into large pieces. Rinse the celery and cut into small pieces. Risne the peppers, remove the seeds and white inner skins and cut into cubes.
3.
Fry the vegetables in hot oil, then let caramelize with the sugar a bit.
4.
Brown the lamb roulade on all sides, then deglaze the pan with red wine and broth. Cover and simmer at a low temperature about 1 hour.
5.
Remove the lamb roulades and keep warm in foil.
6.
Strain the sauce through a sieve and let it boil down. Season with salt and pepper. Remove twine from the rolls, place the rolls back in the sauce and serve.
