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How To make Lamb Loin In Puff Pastry
RED WINE SAUCE:
6 Shallots, chopped
6 Fresh Mushrooms, chopped
2 oz Ground Lamb
2 tb Unsalted Butter
1 1/2 c Dry Red Wine
1 c Chicken Stock
1 c Veal Stock or Chicken Broth
3 Juniper Berries
1 Bay Leaf
3 Thyme Sprigs
2 Cloves Garlic
1 tb White Wine Vinegar
1 ts Lemon Juice
Salt and Pepper
NUT STUFFING:
24 Pistachio Nuts
1/2 c Canned Chestnut Puree
8 oz Ground Lamb
1/3 c Brandy
LAMB LOIN IN PUFF PAStrY:
17 1/4 oz Package Puff Pastry Sheets
24 oz Boneless Lamb Loin Chops
Hot Cooked Vegetables Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan. Stir in lemon juice and salt and pepper to taste. Cover, keep warm. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and brandy. Process briefly until blended. Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature according to package directions. Mound 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400?. Gently unfold 1 sheet of pastry on lightly floured surface. Press pastry together at the two fold seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. Overlap long sides of pastry over meat and fold over together to seal. Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1129 -----
How To make Lamb Loin In Puff Pastry's Videos
Executive Chef Norbert Kostner and Executive Chef Philippe Gaudal
Munu Deboned lamb loin in golden puff pastry palette of seasonal vegetables and thyme scented Madeira sauce
To prepare the main course for the Gala Dinner, we decided to prepare a lamb dish as we both are rather classic
chefs of a certain age with a more classic background. I proposed to Philippe to prepare a classic lamb dish with a
nice mushroom wrapping and a golden pastry crust a copy of a beef Wellington. This dish is also one of the first
dishes I learned how to do and so I wanted to do it again. Lamb is also very much appreciated this days as it is free
range and only grass fed. We will serve the lamb medium pink accompanied by nice selection of seasonal Jan-Ka-Pak
vegetables, slightly glanced with Tea seed oil, light thyme and savory scented pan gravy and we will not forget the
classic mint-apple jelly. We wish you all Bon Appetite!
Steak Pasty ( Steak Bakes)
How to make delicious Steak pasties, using homemade puff pastry, easy step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
04 04 12 Lamb Wellington TV
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
04 04 12 Lamb Wellington Web
How to cook a lamb pie | Step by step recipe
This pie recipe is packed with Welsh Lamb and vegetables in a delicious rich sauce, making it a satisfying family meal on a chilly winter’s day.
Ingredients:
450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
2 tbsp seasoned flour
2 tbsp oil
1 leek, washed and sliced
1 large onion, sliced
2 celery stalks, diced
400g small potatoes, halved
1 tbsp fresh rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp tomato purée
1 tbsp redcurrant jelly
200ml red wine
500ml stock
For the pastry:
300g plain flour
Seasoning
150g cold butter, cubed
1 egg, beaten
Approx. 2 tbsp cold water
1 tbsp rosemary and thyme, roughly chopped
1 egg, beaten (for glazing)
For the full recipe, go to: