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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
Lamb loin baked in puff pastry served with shallot Kamara sauce and caramelized starfruit cream
When plating, take your time to arrange the components of the dish in an aesthetically pleasing way.
Roasted Lamb Loin Served on a Bed of Ratatouille
To start out, use a mixture of grape seed oil and olive oil. The reason for the mixture of oil is because grape seed oil has a very high smoking point and the olive oil will reduce the smokiness. Put the oil mixture in a saucepan. Bring the oil to a sizzle. Frist, take a little bit of garlic paste and add it to the pan. Then add the eggplant and toss giving it a nice coating.
Let the eggplant cook for a little bit. Add the zucchini, and lastly the tomatoes. The tomatoes need to be pre blanched. Meaning, pre-cooked as well as removing the skin and seeds. Since it's a stew, add chicken stock, which will add moisture to the dish. Keep it on low heat, simmering the stew.
How to make a Roasted Lamb Loin: Please keep the fat on the loin. Fat adds flavor and provides moisture to the dish. Once the pan is really hot, add the oil mixture, garlic, onions and butter. Be sure to sear the side you are serving first. Add enough butter to keep the meat moist and give it a brown color. Once all the sides and edges are seared, lower the heat to a simmer. Use a spoon to pour the sauce from the pan over the meat, a technique called basting. Place the pan with the loin in the oven for three minutes, then remove and let sit for two minutes. In a separate pan add butter and oil to sear the fingerling potatoes. The sauce is made with the bone of the lamb, some wine, aromas and flavoring as well as butter to thicken it. For plating, cut the roast into slices. Plate the ratatouille in the center with the potatoes next it. Place the sliced roast on top. Finish by basting the roast with lamb sauce and lightly saucing the side of the plate.
Watch more techniques and helpful cooking tips on
Lamb Pie Recipe - Look and Cook step by step recipes | How to cook Lamb Pie Recipe
LAMB PIE RECIPE
Lamb pie(LC14106) : Tasty Lamb pie recipe with Vegetables baked to perfection in a crisp shortcrust pastry for that glorious mid-afternoon meal.
FULL RECIPE WITH GUIDED STEPS & INGREDIENT QUANTITIES - CLICK HERE:
Look and Cook provides guided step by step recipe video to cook along. Try it & you will never want to cook any other way!
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04 04 12 Lamb Wellington TV
Lamb Wellington by Ben O'Donoghue
Join Ben O'Donoghue as he makes this twist on a classic dish! As seen on My Market Kitchen.
Recipe:
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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)
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