Lamb en croûte with redcurrant sauce
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month
0
ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 40 minsm plus freezing and defrosting
- Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
- Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
- Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
- Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
- To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
- On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
- Slice each parcel and serve with the sauce and watercress salad.
Per serving
807 kcalories, protein 33g, carbohydrate 63g, fat 44 g, saturated fat 19g, fibre 0g, salt 0.97 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1198/
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Ingredients
- 6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
- 1 tbsp olive oil
- 1½ x 375g packs, ready-rolled puff pastry
- 1 egg yolk , whisked with a fork
- leaves of 6 fresh sage sprigs, chopped
FOR THE SAUCE
- 227g jar redcurrant jelly
- 200ml port
- 2 sprigs fresh rosemary
ON THE DAY
- 1 egg yolk , whisked with a fork
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 40 minsm plus freezing and defrosting
So easy to serve
Ingredients
- 6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
- 1 tbsp olive oil
- 1½ x 375g packs, ready-rolled puff pastry
- 1 egg yolk , whisked with a fork
- leaves of 6 fresh sage sprigs, chopped
FOR THE SAUCE
- 227g jar redcurrant jelly
- 200ml port
- 2 sprigs fresh rosemary
ON THE DAY
- 1 egg yolk , whisked with a fork
Per serving
807 kcalories, protein 33g, carbohydrate 63g, fat 44 g, saturated fat 19g, fibre 0g, salt 0.97 g
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30 May 2008
Sophie Smith commented on this recipe
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