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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Rolled Rump Roast Roulade

2 to 3 pounds Rolled Rump Roast
1/2 cup balsamic vinegar
8 ounces chopped walnuts, about 1 3/4 cups
6 tablespoons matzo meal
1 tablespoon minced garlic (2 cloves)
1 teaspoon red pepper flakes
2 teaspoons coarse kosher salt, divided
1/2 cup olive oil
2 cups loosely packed baby arugula
8 ounces jar sun-dried tomatoes, packed in olive oil
2 teaspoons dried rosemary, hand crushed
1/2 teaspoon freshly ground pepper

Remove rump roast from its net and reserve net for later. Place the rump roast in a resealable plastic bag with balsamic vinegar, squeeze out the air, seal, and refrigerate for 30 minutes.

In a food processor, pulse together walnuts, 3 tablespoons matzo meal, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.

Preheat oven to 450° F. 

Remove rump roast from bag, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll and return roast to its net. Season the exterior evenly with remaining 3 tablespoons matzo meal, 1 teaspoon salt, rosemary, and pepper. Set in roasting pan with a rack, uncovered.

Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. 

Allow roast to rest 10 minutes before slicing.