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Stuffed Leg Of Lamb In Puff Pastry

Gadget.Cook's picture
Ingredients
  Lamb leg 1 (1 1/2 Kg After Boning)
  Lamb kidneys 2
  Mushrooms 250 Gram
  Chicken liver pate 60 Gram
  Brandy 2 Tablespoon
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Frozen puff pastry 16 Ounce (1-2 Packets)
  Egg 1 (For Glazing)
  Water 3 Tablespoon (For Glazing)
Directions

Ask the butcher to bone and butterfly the leg of lamb making sure that the meat is as little cut about as possible, it should form a large, flat slab of meat.
Preheat the oven to 160°C (325°F).
In the work bowl place the kidneys which have been cut into rough cubes.
Process for 5-8 seconds.
Add the remaining ingredients and process until combined but not too fine.
Spread the stuffing over the meat and neatly roll the meat.
Using butcher's twine tie the roll at 5 cm (2 in) intervals.
Roast for 45 minutes.
Take out of the oven and permit to cool.
Heat the oven to 190°C (375°F).
Cut the roll into slices 2 cm (3/4 in) thick.
Each slice should contain some of the stuffing.
On a floured surface roll out defrosted pastry into a strip about 25 cm (10 in) wide.
Cut it in 20-25 cm (8-10 in) long pieces.
On each place a slice of the meat.
Brush the edges and fold them over to form an envelope.
Reverse the wrapped meat until the smooth side is up.
In the centre cut a small hole and glaze the pastry with the lightly beaten egg-water mixture.
Decorate with some pastry leaves.
Bake the pieces for about 20 minutes or until the pastry is light brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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