Braised Lamb Confit & Cherry Tomato Aubergine Roulade
Ingredients
- 300g lamb shoulder braised
- 2 onions
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 8 cherry tomato halves
- 12 pcs mounge-tout
- 200ml beef jus
- 8 slices of Orogel Aubergines
Method
- Slice the onions and sauté until softened, add the sugar and tomatoes and sauté until caramelised.
- Â Add the balsamic and 100ml beef jus and bind.
- Pull the already braised lamb shoulder and mix well with the sautéed vegetables.
- Cut the mounge-tout in julienne and mix well with the rest of the mixture.
- Put the mixture on the aubergines and roll.