Easter Lamb in a Pastry Case


1hr 10m
Preparation/cooking time: ca. 40m + Bake: ca. 30m

Servings
For 8 people


Nutritional Information

Contains 632 Kcal, 48g Protein, 44g Carbohydrates, 28g Fat


Ingredients

  • 6 lamb loin (approx. 200 g each)
  • oil to fry
  • 1 tsp. salt
  • a little pepper
  • 1 tbsp. butter
  • 100 g dried tomatoes, cut into thin strips
  • 80 g breadcrumbs
  • 6 spring onions, onions chopped, greens cut into thin rings
  • 1.5 dl white wine
  • 0.5 bunch flat-leaf parsley, coarsely chopped
  • 3 piece cling film (approx. 30 x 40 cm each)
  • 18 slices raw ham (ca. 180 g)
  • 2 puff pastry, rolled into a rectangle, cut across in half
  • 1 eggs, whisked
  • 1 tbsp. poppy seed

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Instructions

  • Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the oil in a frying pan, brown the meat all over for approx. 30 seconds and allow to cool on a cooling rack. Heat the butter in the same pan and sauté the spring onions, add and sauté the tomatoes for approx. 2 mins. Stir in the breadcrumbs, pour in the stock and completely reduce the liquid. Allow the mixture to cool, stir in the parsley. Lay out one sheet of clingfilm. On the clingfilm, lay out 1/3 of the cured ham to the same length as a lamb loin and approx. 26 cm wide. Divide 1/3 of the filling onto the cured ham and flatten a little. Place 2 lamb loins on top of each other in the centre of the filling, tightly wrap the cured ham around the lamb with the aid of the clingfilm. Repeat this step two more times. Remove the clingfilm and place the lamb rolls in the centre of each piece of dough. Cut the fourth piece of dough into thirds lengthways and place one strip of dough over each piece of meat. Coat the edges of the dough with egg. First fold in the short sides then the long sides, press down firmly. Place the pastry parcels on an oven tray lined with baking paper, with the seam facing down, brush with the egg and scatter over the poppy seeds.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Leave the lamb to rest in the switched-off oven, with the oven door propped ajar, for about 10 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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