Cotswold Lamb in Puff Pastry Recipe
In Metric and Imperial measures
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)
2 tablespoons olive oil
4 cloves of chopped garlic
2 teaspoons finely chopped rosemary
1 ½ teaspoon salt
Preheat oven to 350F/200C/180Cfan/gas 6
Add the garlic, salt and rosemary to 2 tablespoons olive oil,
mix ingredients together, mashing the garlic so that it blends with the oil.
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
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.
New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle
Click below to order
A portion of the proceeds of every copy of COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.