how to cook lamb in puff pastry

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Visit the Cotswolds for Lamb Wellington

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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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Visit the Cotswolds for Lamb in Puff Pastry

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Cotswold Lamb in Puff Pastry Recipe

In Metric and Imperial measures
Serves 6-8

Ingredients:

2 (8-ribs) rack of lamb trimmed of all but a thin layer of fat.
Use Cotswold Lamb if possible
1 package of ready-made puff pastry
¾ teaspoon black pepper
2 tablespoon olive oil
1 egg. (Use Cotswold egg if possible)

Seasoning:
2 tablespoons olive oil
4 cloves of chopped garlic
2 teaspoons finely chopped rosemary
1 ½ teaspoon salt

Method:

Preheat oven to 350F/200C/180Cfan/gas 6

Prepare seasoning
Add the garlic, salt and rosemary to 2 tablespoons olive oil,
mix ingredients together, mashing the garlic so that it blends with the oil.
Set aside.

 

1

Prepare lamb:
Heat 2 tablespoons olive oil in a skillet over high heat until hot
Meanwhile, pat lamb dry and rub meat all over with salt and pepper.
Brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch.
Divide each rack into 4 double chops
Transfer racks to a roasting pan.
Spoon the seasoned oil over the lamb racks
Place racks in preheated oven and bake for 40 minutes

2-a

Puff Pastry
As the lamb cooks roll out puff pastry to approximately ¼ inch (.75 cm) thick.
Cut the pastry into 8 rectangular sections of 3 x 5 inch (7.5×12.5cm) each
Beat the egg in a bowl with a dash of water.

After 40 minutes remove the racks of lamb from the oven
Place one section of pastry on each pair of chops and
brush with the beaten egg mixture
Decorate the top with extra bits of puff pastry
Return the lamb to the oven and cook for 25-30 minutes
or until the pastry is golden brown and puffed.
Remove from the oven and let stand for 10 minutes
Season with salt and pepper to taste and serve.

end

Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order
a.com_logo_RGB  

 

 amazon
A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.