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Canon of Lamb Baked in a Salt Crust Pastry

2 tb Olive oil
3 1/2 lb Best ends of lamb - filleted; (with bones chopped for stock)
3 oz Onion; peeled and chopped
3 oz Carrots; peeled and chopped
3 oz Celery; chopped
2 oz Leek; chopped
4 Ripe tomatoes
1 oz Tomato puree
1 3/4 pt Chicken stock
Bouquet garni

For the Pastry:
7 oz Plain white flour
6 oz Coarse sea salt
1 tb Thyme and rosemary leaves; chopped
1 lg Egg; beaten
1 Egg yolk

For the Lamb:
2 tb Dijon mustard
4 oz Fresh white breadcrumbs
2 oz Parsley; chopped
1 oz Thyme leaves; finely chopped
1 Clove garlic; peeled and crushed
2 tb Olive oil
1 Beaten egg
4 Portions of mashed potato with goat's; (see following cheese, recipe)
4 Portions wilted spinach

xx 1 Heat 2 tbsp olive oil in a deep pan, add the bones and colour for a few minutes. Place into a preheated oven set at Gas 6 for 30 minutes.

2 Remove from the oven, add the vegetables, retaining the tomatoes and cook on the stove over a medium heat for five minutes. Add the tomatoes, tomato puree, chicken stock and bouquet garni.

3 Bring to the boil, skim off any impurities that rise to the surface and allow the stock to simmer for an hour.

4 For the Pastry: Mix the flour and sea salt, and add the herbs, egg and egg yolk. Mix to form a smooth dough. It's important to achieve the correct consistency. If the dough feels too dry, add some cold water, and if it's too wet add a little flour. The dough mustn't be too wet.

5 Cover the pastry with clingfilm and place in the fridge for at least an hour to allow it to rest. Slowly blend the breadcrumbs, pastry, thyme and garlic in a processor, adding enough oil to bind the ingredients together.

6 Heat a little oil in a frying pan, season the fillets with freshly ground black pepper, but no salt, and seal quickly on all sides in the hot pan. Remove and dry on kitchen paper.

7 Roll out the salt pastry into rectangles, spread a little Dijon mustard over the fillets and roll into the breadcrumbs mixture.

8 Place the fillets in the centre of the pastry and roll up, covering the meat. Tuck under the edges and brush with beaten egg. Cook in a preheated oven set at Gas 7 for 10 minutes.

9 Strain the stock and boil rapidly to reduce by two thirds. Check and if necessary adjust the seasoning.

10 To serve, cut open the pastry, lift out the fillets and carve them on a plate. Surround with neat egg-shaped portions of goat's cheese potato and wilted spinach, and spoon a little stock around the dish.

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