Make this Cotswold Lamb Wellington

 

Cotswold Lamb Wellington Recipe

In both Metric and Imperial Measures
Serves 4-6

Ingredients:

1 kg (2-3 lb) leg of lamb. Use Cotswold Lamb if possible.
Bone and trim the lamb or have butcher do this.
10 mushrooms, sliced
1 package of ready-made puff pastry
½ cup chopped shallots
3 cloves finely chopped garlic
Handful of fresh Rosemary, finely chopped
1 tbsp. butter (Cotswold Butter if possible)
2 tbsp. olive oil
Salt and Pepper
1 egg (Cotswold egg if possible)

Method:

Pre-heat oven to 350F/200C/180Cfan/gas 6
Melt butter in frying pan
Add garlic, shallots and mushrooms and sauté for 3 minutes
Season with salt and pepper. Set aside
Heat the olive oil in a large pan
Brown the leg of lamb for 2 minutes on each side
Season with salt and pepper and set aside
Wait 10 minutes before assembling the Wellington
While the lamb cools roll out the pastry to a thickness of ¼” (75 cm) thick
Beat the egg in a bowl together with a tsp of water
Line a baking tray with parchment baking paper
Place the puff pastry sheet on the baking paper
Place the lamb on one end of the pastry
Spread the mushroom mixture evenly over the top of the lamb
Roll the pastry over the lamb, tucking in the sides as it is rolled
Coat the ends of the pastry in the egg mixture and pinch together
Brush the egg mixture over the remaining parts of the rolled Wellington
Place the cooking tray in the oven and cook for 30-40 minutes until the pastry is golden and dry to the touch
Cover the lamb with a sheet of kitchen foil and let stand for 10 minutes
Slice in thick sections and serve

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Mint Tea Mojito with Cotswold Honey

Mint Mojito

Mojito

Diz’s  COTSWOLDS MEMOIR 

Mint Tea Mojito 

with COTSWOLD HONEY

Makes 4 to 6 servings
Pour 2 1/2 cups boiling water over
5 table spoons mint leaves (or a big handful)
Steep for ten minutes
Strain through a wire mesh strainer (not plastic)
into jug with a bunch of ice cubes on bottom
Throw away mint leaves
Stir 1/2 cup of rum (I used Bicardi white rum – could be dark rum)
1/2 cup Fresh lime juice and
1/4 to 1/2 cup runny COTSWOLD honey (preferably Acacia – or other)
according to taste
into mint tea mixture
Stir thoroughly to make honey distribution even
Pour mixture over ice cubes in glasses.
Garnish with fresh mint sprigs and lemon or lime wedges,
Cocktail Parasols, multi coloured straws and other cocktail decorations.
Take photo and send it to me – I am collecting them for my website
publicitypromo@aol.com          Enjoy!