Lamb In Pastry
|Boneless lamb loin||1 (8 Chops)|
|Puff pastry||375 Gram|
|Butter||4 Ounce (125 Gram)|
|Mushrooms||8 Ounce (250 Gram)|
|Lamb's fry/Chicken livers||8 Ounce (250 Gram)|
Place lamb's fry in basin, cover with cold water, add about two teaspoons salt, cover, stand 4 hours, changing water with fresh salted water each hour.
Drain well, pat dry, remove skin and membranes, cut fry into 1cm (1/2 in) pieces.
Chop shallots and mushrooms finely.
Melt butter in pan, add mushrooms, cook few minutes, add shallots and fry or livers, cook, stirring, until meat is changed in color.
Season with salt and pepper, remove mushroom mixture from pan, leave to become cold.
Reserve butter in pan.
Spread the loin out flat, skin side down, spread with the mushroom mixture, roll up, tie securely lengthwise and crossways with string.
Add 30g (1oz) extra butter if necessary to butter already in pan, heat, add loin, cook over medium heat turning constantly until well browned all over, approximately 20 minutes, remove from pan, leave to become cold, remove string.
Roll out pastry large enough to encase the loin, then a little larger to allow some strips for decorating pastry.
Cut pastry to size and shape to enclose the loin, brush edges of pastry with beaten egg, wrap loin in pastry, place seam-side down in shallow lightly greased baking dish.
Decorate pastry, if desired; brush pastry with beaten egg to secure decorations, then brush all over with egg.
Bake in very hot oven for 20 to 25 minutes.