Lamb Roll-up Roast & Harvest Cakes

Author: Canadian Living

This savoury late-summer meal traces its roots back to simpler, more rustic days were life went at a slower pace, and there was time to enjoy every good flavour. It uses the principles of 100-mile cooking all main ingredients are produced within a radius 100 miles of Vancouver British Columbia.

  • Portion size 6 servings
  • Credits : flanderswannabe



Lamb Roll-Up Roast: 1. Prehead oven to 275° F. 2. Slice lamb in a spiral pattern (as though unrolling a roll of paper towel) into one large piece roughly ¼ inch thick. 3. In a blender, blend together the mushrooms, pitted pears and spices until it becomes a smooth paste. Mix in the walnuts. 4. Spread paste evenly onto one side of the lamb. Then, roll up the lamb (as though rolling up a roll of paper towel). Use toothpicks to hold the meat together as necessary. Be careful that the pear-mushroom paste does not get squeezed out the ends. 5. Brown the outside of the lamb roast with olive oil in a frying pan for roughly 10 minutes on high heat, turning frequently. This will help seal the pores of the meat and trap the juices inside. 6. Place roast on a rack in a roasting pan and add white wine. Place in the oven, roasting at 275° F until meat is medium rare (160° to 175° F). 7. To make gravy, pour out the juices at the bottom of the pan into a small saucepan and whisk in ½ tbsp cornstarch over low heat for 5 minutes. Season to taste. Harvest Cakes: 1. Preheat second oven to 350° F. 2. Peel and grate potatoes into a large bowl. Grate cheddar cheese and combine with potatoes. 3. Add spices and eggs into potato mixture and stir until combined. 4. Grease muffin pan well. Spoon mixture into muffin pan. 5. Bake in oven at 350° F for roughly 40 minutes or until cakes are golden. (Then, switch to broil for 5 minutes to form a crunchy top on the harvest cakes.) Remove from oven and cool slightly. Remove from pan and serve.
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Lamb Roll-up Roast & Harvest Cakes