Lamb in Pastry Crust Lamb En Croute Recipe
Ingredients
| Chicken livers | 1/4 pound | |
| Butter | 3 Tablespoon | |
| Green onion | 1/2 Cup (16 tbs) | |
| Mushrooms - 1/4 pound, trimmed and diced finely | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Thyme leaf | 1/8 Teaspoon | |
| Rosemary Leaf - 1/8 teaspoon | ||
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Boned Leg ff Lamb - 1, (3 1/2 pounds) | ||
| Vegetable Oil | ||
| Pie Crust Mix - 1 pack | ||
| Egg | 1 | |
| Water | ||
| Chicken broth | 1 , canned | |
| Cornstarch | 2 Tablespoon | |
Directions
MAKING
1) Into a skillet, dab in the butter and saute the chicken livers
2) Place them into a bowl and mash them
3) In the remaining butter saute the onion and the mushrooms and then add to the mashed chicken liver
4) Add in 1/2 teaspoon salt and 1/8 teaspoon of the pepper, thyme, rosemary and breadcrumbs and mix well
5) Using a sharp knife, cut off excess fat from the lamb
6) Spread the liver mixture onto the meat and roll the lamb up like a jelly roll fashion
7) Tie string across the meat in a cross wise fashion at 1 inch intervals
8) Roast the lamb in the oven at 325 F for 1 hour and 45 minutes
9) Following the directions as per the pastry pack, roll out the pastry onto a floured board
10) Lay the pastry over the lamb and trim off the excess
11)Use the leftovers to cut out decorations
12) Beat the egg with water in a cup
13) Give the pastry an egg wash
14) Bake in the oven till the pastry turns golden
SERVING
15) Remove the lamb to a platter and garnish with baby carrots and celery
0
SERVING
11) serve the meat with watercress and a ruffled green onion flower
12) Slice the meat and serve with the gravy
1) Into a skillet, dab in the butter and saute the chicken livers
2) Place them into a bowl and mash them
3) In the remaining butter saute the onion and the mushrooms and then add to the mashed chicken liver
4) Add in 1/2 teaspoon salt and 1/8 teaspoon of the pepper, thyme, rosemary and breadcrumbs and mix well
5) Using a sharp knife, cut off excess fat from the lamb
6) Spread the liver mixture onto the meat and roll the lamb up like a jelly roll fashion
7) Tie string across the meat in a cross wise fashion at 1 inch intervals
8) Roast the lamb in the oven at 325 F for 1 hour and 45 minutes
9) Following the directions as per the pastry pack, roll out the pastry onto a floured board
10) Lay the pastry over the lamb and trim off the excess
11)Use the leftovers to cut out decorations
12) Beat the egg with water in a cup
13) Give the pastry an egg wash
14) Bake in the oven till the pastry turns golden
SERVING
15) Remove the lamb to a platter and garnish with baby carrots and celery
0
SERVING
11) serve the meat with watercress and a ruffled green onion flower
12) Slice the meat and serve with the gravy
Chef
