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Lamb en croûte with redcurrant sauce

Lamb en croûte with redcurrant sauce

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  • Preparation and cooking time
    • Total time
    • Ready in 40 minsm plus freezing and defrosting
  • More effort
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal807
fat44g
saturates19g
carbs63g
sugars20g
fibre0g
protein33g
low insalt0.97g
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Ingredients

  • 6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
  • 1 tbsp olive oil
  • 1½ x 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    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.

  • STEP 7

    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.

  • STEP 8

    Slice each parcel and serve with the sauce and watercress salad.

Goes well with

Recipe from Good Food magazine, November 2003

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A star rating of 3 out of 5.3 ratings
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