Australia and New Zealand - Rolled Lamb Flaps

To complete the plan I go back to the pantry and see what's left that could be of use.

For some reason I have 3 cans of chick peas and find myself thinking there is an idea there. Merciful heavens... there is also a solitary can of chopped tomatoes. From here I can 'wing' it Smile

The flap is the sheep equivalent of pork belly. It is a 'cheap' cut, but like all such unpopular items can be delicious if given careful attention. Rolled and stuffed, slow barbequed or stewed. The key thing is getting rid of the fat content. I like to do it in such a way that I collect the drippings so that I can make sinfully delicious roasted potatoes with it another day.

Today we are rolling and roasting and I have no idea how this will turn out.

Here is today's creation...

Slow Roasted Rolled Lamb Flaps with Chickpea and Herb Stuffing

The Stuffing

1 smallish leek
1 sprig fresh Purple Sage
1 sprig Parsley
1 sprig Mint
Stale bread – Mixed grain
1 400g can of chick peas
1 tsp Dried Thyme
2 tsp Garlic Powder
2 tsp Paprika
Salt and Pepper

The Meat

2 lamb flaps trimmed
3 carrots
2 stalks celery
1 large leek
1 400g can chopped tomatoes
4 bay leaves
Salt and Pepper

Make the stuffing:

In a food processor finely chop the leek, sage, mint and parsley transfer to a large bowl.

Cut the bread into 1” cubes and process into small even crumbs add to the chopped herbs.

Drain and wash the chick peas add to the stuffing and mix well.

Add the seasoning and combine thoroughly

Prepare the Flaps

Wash and dry the flaps.

Spoon some stuffing under the flap of cavity lining, pat flat – replace the flap and cover the rest of the flaps with the remaining stuffing.

Roll and tie the flaps.

Prepare the roast

Rough cut the leek, celery and carrots. Make a single layer on the base of the roasting pan.

Place the rolled flaps on top of the vegetables. Flaps are very fatty and the chunky vegetables act as a trivet.

Pour the canned chopped tomatoes over the meat. Now fill the can with water and clean off any tomato residue into the water and pour this through the vegetables.

Season well with salt and pepper, gently hand crush the bay leaves just enough to release the flavour, put one on top of each roll and two in the vegetable water (one at each end of the roasting pan).

Cover with foil and seal well

Slow roast at 160°C for 4 hours.

Remove the meat from the oven.

Turn the oven up to 200°C

Transfer the rolls to a new dish and brown for 20 minutes or until just crisp.

Turn off the oven, leave the door ajar and rest the meat for 20 minutes, meanwhile make the gravy …

Separate the stock and dripping.

Lift the vegetables into a serving bowl

Transfer the residue into a pot and smooth with a stick blender.

Et Voila!

What worked and what didnt;

Overall its great!
Probably the mint got lost. I would leave it out and increase the paprika
I might add a tablespoon of lemon juice
The crispy skin from the 20 minutes of high temp and subsequent standing is a winner.
The gravy is nice - but utterly not necessary. I have reserved most of it for use on plain grilled lamb chops.
The asparagus worked really well with it.
Now that it is eaten an cleaned away I have time to think about how it might have been presented properly. There is a deffinate circular thing happening. Spiral rolled meat, concentric rings of the leeks, round carrots, green orange brown. I think about this and will do some sketches of possible posh serving ideas.

Margi - wine suggestion?