Lamb In Filo Pastry
|Leg lamb||2 1⁄2 Pound, boned (Approximately 1.25 Kilogram In Weight, 1 Small Piece)|
|Freshly ground black pepper||To Taste|
|Onion||1 Small, peeled, finely chopped|
|Celery stick||1 , trimmed and finely chopped|
|Olive oil||1 Tablespoon|
|Fresh white breadcrumbs||3 Ounce (75 Gram)|
|Lime||1 , juiced|
|Grated lime rind||1|
|Shelled hazelnuts||3 Ounce, skinned and finely chopped (75 Gram)|
|Fresh mint||2 Tablespoon, chopped|
|Egg||1 , beaten (Size 5)|
|Filo pastry sheets||8|
|Butter||2 Ounce, melted (50 Gram)|
|Lime wedges||4 (To Garnish)|
|Mint sprigs||4 (To Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before roasting the lamb.
Wipe the lamb and discard any excess fat.
Season with the salt and pepper.
Cover and leave to one side.
To prepare the stuffing, gently saute the onion and celery in the oil for 5 mins or until soft then remove from the heat.
Add the breadcrumbs, lime rind and juice, hazelnuts, mint and seasoning.
Mix well then bind together with the beaten egg to form a stiff consistency.
Use to stuff the lamb in the cavities left from the removal of the bones.
Shape any remaining stuffing into small balls and place in oven to cook with the lamb for the last 20 mins of cooking time.
Tie to a neat shape to encase the stuffing.
Place in a roasting tin then roast in the oven for 1 1/2 hrs.
Remove from the oven and allow to become cold then discard the string.
Preheat the oven to Gas 6, 400°F, 200°C, 15 mins before cooking the lamb in the filo pastry.
If necessary trim the lamb to a good shape before covering with the pastry.
(Remember when using filo pastry to keep it wrapped in clearwrap so that it does not dry out.) Brush one sheet of filo pastry with a little melted butter and place another sheet on top.
Brush this with butter then place a third sheet of pastry on top.
Repeat with three more sheets of filo pastry.
Use these to completely encase the lamb, brushing with butter to seal.
Place on a baking sheet and brush with more butter.
Cook in the oven for 30 mins or until pale golden brown.
Meanwhile cut out small leaves from the remaining two sheets of filo pastry, cover with clearwrap or a damp cloth and reserve.
Remove the lamb from the oven and arrange the leaves of filo pastry in a decorative pattern across the top of the pastry, brushing with butter to attach them to the pastry.
Brush with a little more butterthen return to the oven for a further 5-10 mins or until golden brown.
Serve garnished with lime wedges and mint sprigs.