Stuffed Leg Of Lamb In Puff Pastry Recipe
Ingredients
| 1 leg of lamb | ||
| 1 1/2 kg after boning | ||
| 2 lamb kidneys | ||
| Mushrooms | 250 Gram | |
| 60 g chicken liver pate | ||
| Brandy | 2 Tablespoon | |
| 1/2 cup fine dry breadcrumbs | ||
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Frozen puff pastry package | 2 | |
| 1 egg and 3 tablespoons water 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.
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.
Chef
