Lamb Spirals With Goat Cheese Ravioli

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.

Cooking Method: Boiling, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1092.7

Dietary: Gluten-free

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

4 Lamb Paillardes*
1/8 cup Garlic; roasted
1/8 cup Pine nuts; roasted
2 tablespoon Olive oil
4 Pieces Of string

Directions

1
Place each lamb paillarde between sheets of waxed paper and pound until flat, approximately 5x5 inches and 1/8 inch thick.
2
In a blender, combine roasted garlic, roasted pine nuts, and olive oil; blend until smooth to create a paste.
3
Season the lamb paillardes with salt and pepper, then spread the garlic-pine nut paste evenly over each piece.
4
Roll each lamb piece tightly into a spiral and secure with kitchen string to maintain shape.
5
In a bowl, mix goat cheese, chopped fresh Italian parsley, and a pinch of freshly ground black pepper to make the ravioli filling.
6
Place a small dab of the cheese mixture in the center of each wonton wrapper.
7
Wet the edges of the wrappers with water, fold over to enclose the filling, and pinch securely to seal.
8
Prepare a beurre blanc sauce according to standard method (whisking reduced vinegar/shallots with cold butter).
9
Charbroil the lamb spirals until medium-rare, approximately 3-4 minutes per side.
10
While lamb rests, cook the ravioli in boiling water until they float and are tender, about 2-3 minutes.
11
Toss the cooked ravioli with the beurre blanc sauce.
12
Remove the string from the lamb spirals and slice each spiral into 5 medallions.
13
Arrange the sauced ravioli in the center of four plates.
14
Arrange five lamb medallions around the inner rim of each plate.
15
Spoon veal glaze over the lamb slices.
16
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.

Keywords: lamb, spirals, ravioli, goat cheese, paillardes, garlic, pine nuts, beurre blanc, veal glaze, charbroiled, dinner party, elegant, italian cuisine, meat rolls, dumplings, pink peppercorns, savory herb, wonton wrappers

Read it online: https://www.chefs-mate.com/recipe/lamb-spirals-with-goat-cheese-ravioli/