LAMB EN CROûTE WITH REDCURRANT SAUCE
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
- Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
- Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
- Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
- To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
- On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
- Slice each parcel and serve with the sauce and watercress salad.
Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium
LAMB EN CROUTE WITH RED CURRANT SAUCE
Make and share this Lamb En Croute With Red Currant Sauce recipe from Food.com.
Provided by A la Carte
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
- Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
- Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
- Bake in a preheated 375F oven for 25 minutes or until golden brown.
- To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.
OVEN ROASTED LAMB SHANKS WITH BLACK CURRANT AND TOASTED ALMOND SAUCE AND POTATO BLACK TRUFFLE GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. Season each shank with salt and pepper. Heat olive oil in a large Dutch oven and sear the shanks. Remove once browned. Add the onions, garlic, carrots and celery and cook until lightly golden brown. Return the shanks to the pot. Add the wine, chicken stock and cranberry juice and season with salt and pepper. Bake covered in the oven for 1 1/2 hours, or until the shanks are very tender. Remove the shanks from the pot and strain the sauce mixture into a clean small saucepan. Over medium heat, swirl in the butter, currants and almonds and season with salt and pepper, to taste.;
- Potato-Black Truffle Gratin Preheat oven to 375 degrees F. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Remove and let steep for 10 minutes. Butter a baking dish and place a layer of potatoes in the bottom of the pan. Ladle 1/4 cup of the cream over the potatoes, season with salt and pepper and drizzle with 1 teaspoon of the black truffle oil. Repeat 4 times. Bake the gratin for 35 to 40 minutes, or until the potatoes are cooked through. Remove from the oven and let rest 10 minutes before cutting into squares. Garnish each square with a shaving of black truffle.
LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)
This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!
Provided by French Tart
Categories Lamb/Sheep
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
- Put 2 tablespoons water into the crock-pot and place the lamb inside.
- Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
- Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
- Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
- About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
- Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
- Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
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