Bighorn Sheep Roulade

Originating from the French word “rouler” meaning “to roll”, the roulade is simply a filled and rolled dish, secured closed with the use of string, cooked and then sliced in rounds and served.

The secret is to keep the meat balanced with a combination of ingredients that not only flavor the meat from the inside but also work to keep everything moist during the cooking process. When combining the delicate flavor of shallots, hints of garlic, sautéed mushrooms, wilted spinach and creamy Boursin cheese you have yourself a succulent blend of flavors that work well together appealing to any palate.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 75 Minutes

Bighorn Sheep Roulade

The secret is to keep the meat balanced with a combination of ingredients that not only flavor the meat from the inside but also work to keep everything moist during the cooking process. When combining the delicate flavor of shallots, hints of garlic, sautéed mushrooms, wilted spinach and creamy Boursin cheese you have yourself a succulent blend of flavors that work well together appealing to any palate.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 6

Ingredients

• 1 Top Round Roast, app 1.5 – 2 pounds
• 2 cups mushrooms, diced
• 2 cups baby spinach, packed tight
• 1 large shallot, finely diced
• 1 clove garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 oz garlic and chive Boursin cheese
• 1 tsp sea salt
• 1 tsp granulated garlic powder
• 1 tsp freshly ground black peppercorns
• Bitcher's twine

Instructions

• Heat a skillet over medium heat adding butter, shallots and garlic. Cook until the shallots soften and begin to turn a caramel color. Add the mushrooms and cook about 5-6 minutes. Add the spinach to the skillet and stir until wilted about 1-2 minutes. Remove from heat and cool.
• Carefully cut and butterfly open the top round roast using a flexible boning knife similar to a fish filet knife. This will allow you to open up the roast and tenderize with a meat mallet to ensure the overall thickness is roughly ½ inch thick. Season the meat with salt, garlic powder and pepper. Set the meat on a flat surface and spread a layer of the Boursin cheese on top of the meat. Add the mushroom spinach mixture over the top of the cheese and spread out over the entire length of the meat.
• Starting on the longest side, begin to roll up the meat creating a pinwheel shape. Using butcher’s twine, lay the twine so it rests along the length of the stuffed roast and tie a knot to secure. Place your thumb on the string and continue to wrap around holding everything in place. When done, brush the exterior of the meat with olive oil.
• Start the Traeger Grill as recommended and set the temperature to 375° F. When the Traeger has reached 375° F , set the roulade direct on the grill for 30 minutes. Turn a few times during cooking. Use a meat thermometer and continue to cook until the internal temperature reaches 125/130°. When done, remove from grill and let rest for 10 minutes. Remove the butcher’s twine, slice and serve.

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