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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 -----
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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
Lamb Wellington @gordonramsay
Lamb wellington
Ingredients
- 1 kg (approx. 2.2 lbs) lamb fillet
- 2 tbsp peanut oil
- 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped
- small bunch of rosemary, finely chopped
- 50g (3.5 tbsp) butter
- 100ml (7 tbsp) brandy
- 150g (1 1/8 cups) flour
- 240ml (1 cup) milk
- 3 eggs
- 5 slices prosciutto
- 2 tbsp Dijon mustard
- 2 sheets butter puff pastry
- flaky sea salt, to finish
Method
1. Season the lamb fillets with salt on all sides. In a hot cast-iron pan with the peanut oil, sear the lamb on all sides until nicely coloured. Remove from the pan and let cool on a resting tray.
2. Finely dice the mushrooms either in a food processor or by hand, taking care not to create a purée. If using a food processor, use the pulse function.
3. Melt the butter in a frying pan over medium-high heat. Add the mushrooms and rosemary, season with salt and pepper, and cook until the mushrooms have released their moisture. Deglaze with brandy and reduce until evaporated. Remove from heat, adjust seasoning, and cool in the fridge.
4. For the crêpes, whisk together the flour, milk, and 2 eggs to form a smooth batter. In a non-stick pan with a little oil over medium to medium-low heat, pour in enough batter to cover the bottom. Cook until set, then flip and cook for another minute. Remove and let cool on a rack.
5. To assemble the Wellington, lay out cling film, place a layer of crêpes, followed by prosciutto, and then spread a layer of the mushroom mixture (duxelles), trimming any excess. Brush the cold lamb fillet with mustard and place in the centre of the duxelles. Roll all the layers together tightly in cling film and chill in the fridge for at least 1 hour.
6. Lay one sheet of pastry on a bench, place the chilled lamb roll from the fridge on top, then cover with another sheet of pastry. Press the edges to seal tightly, trim any excess, and wrap tightly in cling film. Chill again for 1 hour.
7. Remove from the plastic, brush with a beaten egg, and bake in a preheated oven at 180°C (356°F) for 30 minutes. Rest for 10 minutes before slicing and serving. Sprinkle with flaky sea salt to finish.
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It's time to delight your family - Pork fillet in puff pastry!
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It's time to delight your family - Pork fillet in puff pastry! Very quick and easy recipe for lunch or dinner, you will love it!
Ingredients:
pork fillet 500g
salt
thyme
black pepper
vegetable oil
2 small onions
2 garlic cloves
butter 30g
water 60ml
puff pastry
ham 100g
mozzarella cheese 1 ball
1 egg yolk
bake at 200C for 50 minutes
#dinnerrecipes #porkrecipes #easyrecipes
Middle Eastern Spiced Lamb Puffs
Spice Roasted Lamb Loin, with Dried Fruit, & Fennel Tarte Tatin
David Burke's Primehouse Executive Chef Rick Gresh prepares a delicious entree that's perfect for Valentines Day...Spiced Lamb Loin, Dried Fruit & Fennel Tarte Tatin. For complete recipes visit Chef Rick's blog at timereleasedbrilliance.com