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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 Wrapped in Puff Pastry with ???? Mushroom Sauce #food #cookingadventures
Lamb Loin Wrapped in Puff Pastry with ???? Mushroom Sauce ????????
Special shoutout to @sova1977 for culinary artistry and @marih82 for providing ???? sheets! ????????????????????
Ingredients:
- Lamb loin (dry brined in salt for 6 hours or overnight)
- Puff ???? sheets
- ???? Butter and rosemary for searing
- Prosciutto or dry-cured meat
- ???? yolk (for glazing)
- Salt and pepper to taste
For the Red Wine Mushroom Sauce:
- ????Onion
- ????Garlic
- ????Mushrooms
- ????Red Wine
- Parmesan ???? cheese
Sculpting:
1. Prepare the Lamb:
- Dry brine the lamb loin in salt for 6 hours or overnight.
- Sear the lamb loin for 3-4 minutes on all sides with butter and rosemary.
2. Wrap in Puff Pastry:
- Lay out puff pastry sheets and place prosciutto or dry-cured meat on them.
- Wrap the seared lamb loin in the puff pastry, creating a beautiful pastry envelope.
- Glaze with egg yolk for that golden finish.
3. Bake:
- Bake the wrapped lamb loin in a preheated oven at 375°F (190°C) for 35-40 minutes or until the pastry is golden brown.
4. Make the Red Wine ???? and Mushroom ???? Sauce:
- Sauté ???? and ???? until fragrant.
- Add ???? and cook until browned.
- Pour in ????, let it simmer to reduce, then sprinkle in Parmesan cheese.
- Season with salt and pepper to taste.
5. Serve:
- Let the lamb cool slightly before cutting into portions.
- Drizzle the red wine mushroom sauce over each portion.
???? Elevate your dinner with this Lamb Loin masterpiece! ????✨ Perfect for a special occasion or a gourmet dinner at home. ???? to good food and delightful moments! ????????
#LambRecipe #PuffPastryDelight #RedWineMushroomSauce #GourmetDinner #HomeCookingMagic
How to Make Perfect Beef Wellington
How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience. It just takes some effort and a little bit of patience, and you'll have a beautifully latticed crispy on the outside melt in your mouth on the inside Beef Wellington.
Homemade Puff pastry:
Dufour Puff Pastry:
Lattice Cutter:
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Ingredients you'll need:
1.5 pound (650g) beef tenderloin (ideally thick center cut)
2 tablespoons (24ml) high heat oil like canola
salt and pepper to taste
good dijon mustard for brushing
1.5 sheets of puff pastry (or just one if you want to skip the lattice)
6-8 slices prosciutto
Duxelles:
1 pound (468g) mushrooms (can be a mix or just be all cremini)
2 shallots
3 cloves garlic
2 tablespoons (24ml) olive oil
3 tablespoons (44ml) whiskey *optional*
leaves from 2 sprigs of fresh thyme *also optional)
salt and pepper to taste
Crepe:
3.5 tablespoons (51g) all purpose flour
140ml whole milk
1 egg
salt to taste
Egg wash:
2 egg yolks
1 tablespoons (14ml) water
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
Family Meat Pie
Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you've got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked melt-in-your-mouth hunks of beef smothered in a rich gravy with a golden puff pastry lid.
It's knee-shatteringly good comfort food!
PRINT RECIPE:
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.
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