Lamb Spirals With Goat Cheese Ravioli
Description
This sophisticated dish features tender lamb paillardes pounded thin, spread with a fragrant roasted garlic and pine nut paste, and rolled into elegant spirals. The lamb is charbroiled to a perfect medium-rare and sliced into delicate medallions. These are served alongside handmade ravioli filled with creamy goat cheese, fresh parsley, and savory, all tossed in a luxurious beurre blanc. Finished with a rich veal glaze and a sprinkle of pink peppercorns, this recipe offers a harmonious balance of earthy lamb, tangy cheese, and buttery sauce. It is an ideal centerpiece for a romantic dinner or a special occasion, showcasing refined technique and bold, complementary flavors that will impress any guest.Ingredients
Directions
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Place each lamb paillarde between sheets of waxed paper and pound until flat, approximately 5x5 inches and 1/8 inch thick.
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In a blender, combine roasted garlic, roasted pine nuts, and olive oil; blend until smooth to create a paste.
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Season the lamb paillardes with salt and pepper, then spread the garlic-pine nut paste evenly over each piece.
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Roll each lamb piece tightly into a spiral and secure with kitchen string to maintain shape.
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In a bowl, mix goat cheese, chopped fresh Italian parsley, and a pinch of freshly ground black pepper to make the ravioli filling.
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Place a small dab of the cheese mixture in the center of each wonton wrapper.
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Wet the edges of the wrappers with water, fold over to enclose the filling, and pinch securely to seal.
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Prepare a beurre blanc sauce according to standard method (whisking reduced vinegar/shallots with cold butter).
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Charbroil the lamb spirals until medium-rare, approximately 3-4 minutes per side.
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While lamb rests, cook the ravioli in boiling water until they float and are tender, about 2-3 minutes.
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Toss the cooked ravioli with the beurre blanc sauce.
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Remove the string from the lamb spirals and slice each spiral into 5 medallions.
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Arrange the sauced ravioli in the center of four plates.
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Arrange five lamb medallions around the inner rim of each plate.
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Spoon veal glaze over the lamb slices.
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Garnish the ravioli with chopped fresh savory and pink peppercorns, then serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1092.7kcal
- % Daily Value *
- Total Fat 107.7g166%
- Saturated Fat 40.1g201%
- Cholesterol 0.0mg0%
- Sodium 10783.4mg450%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 1.0g4%
- Sugars 6.8g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A "paillarde" is a cut of meat that has been pounded thin to ensure quick and even cooking. For this recipe, aim for 4 oz portions per paillarde.
If you cannot find lamb paillardes, ask your butcher to pound lamb chops or loin steaks to the required thickness.
Beurre blanc is a classic French emulsion sauce. Ensure the butter is cold when adding it to the reduced vinegar and shallot mixture to prevent breaking.
Veal glaze can be purchased from a specialty deli or made by reducing veal stock with a little gelatin or cornstarch for body.
Pink peppercorns add a mild, floral heat. Do not confuse them with regular black peppercorns, which are much sharper.
Recipe originally contributed by Bill Hufferd/DC3 Restaurant/Santa Monica, CA.
