LAMB ROLLS WITH CREAM CHEESE, GREEN BEANS AND GARNISHED WITH GARDEN BASMATI RICE

Maridaje:

Ingredientes:

For the Lamb and Green Bean Rolls:

500 g leg of lamb fillets.

120 g Philadelphia type cream cheese.

150 g round green beans.

1 teaspoon butter.

1 tbsp Provencal Herbs.

2 tablespoons of GUAiNOS Organic Extra Virgin Olive Oil.

Salt and pepper to taste.

2 tablespoons GUAiNOS Beer Jam.

Wooden skewers to skewer the rolls.

For Garden Basmati Rice:

¾ cup Basmati Rice.

½ onion, chopped.

2 tablespoons of chopped leek.

2 tablespoons of chopped red pepper.

2 tablespoons of chopped Carrot.

1 tablespoon of GUAiNOS White Truffle flavoured Extra Virgin Olive Oil

1 and ¾ cups of chicken stock.

½ tablespoon of wheat flour.

1 teaspoon salt.

Chef’s Pepper two turns of the mill.

Preparación:

Of the Garden Basmati Rice:

Heat a paella pan or flat frying pan with the GUAiNOS White Truffle Flavoured Extra Virgin Olive Oil.
Add the onion, pepper, leek, leek, carrot, pepper and sauté. Add the rice and stir-fry for 1 minute.
Add 1 ½ cups chicken stock and salt. Stir well.
Turn up to high heat, when the water comes up to the level of the rice and boiling pits form, turn the heat to low and cover. Wait 10 minutes and turn off.

Of the Lamb Rolls with Green Beans:

In a frying pan over medium heat add 1 tablespoon of GUAiNOS Organic Extra Virgin Olive Oil, butter, salt and pepper to taste, and the green beans.
Sauté over high heat and when the beans are browned, lower the heat to medium. Add ¼ cup of broth, sprinkle with the teaspoon of flour. Cook, stirring occasionally, until a light sauce is formed. Set aside.
Using a fork, mix the cream cheese with the Provencal herbs and set aside.
Dry the fillets very well with paper towels. Season with salt and pepper and set aside.
Heat the frying pan and add 1 tablespoon of GUAiNOS Organic Extra Virgin Olive Oil. Place the lamb fillets in the pan and fry them. Set them aside and let them cool.
Place a spoonful of cream cheese with Provencal herbs and two beans on the end of each fillet. Carefully roll them up so that they don’t open up and pierce them with a skewer.

Emplatado

On a shallow dish, using a spoon or spatula, make small mounds of rice and flatten them slightly. Arrange them as you like, following the shape of the dish.
On top of each mound of rice, place a meat roll.
Then, on top of each of the rolls, add a teaspoon of GUAiNOS Beer Jam.
Garnish the platter with a sprinkling of Chef’s pepper