Lamb en croûte with redcurrant sauce
- Good Food team
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Serves 6
More effort
Total time: 40 mins
Ready in 40 minsm plus freezing and defrosting
A star rating of 3.3 out of 5.4 ratingsRate
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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
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
6 lamb
neck fillets, each weighing about 140-175g/5-6oz , trimmed
-
1 tbsp olive oil
-
1½ x packs, ready-rolled puff pastry
-
1 egg yolk
whisked with a fork
-
leaves of 6 fresh sage
sprigs, chopped
For the sauce
-
227g jar redcurrant
jelly
-
200ml port
-
2 sprigs fresh rosemary
On the day
-
1 egg yolk
whisked with a fork
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Nutrition: per serving
-
kcal807
-
fat44g
-
saturates19g
-
carbs63g
-
sugars20g
-
fibre0g
-
protein33g
-
salt0.97g
low
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
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.
-
step 6
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.
-
step 7
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.
-
step 8
Slice each parcel and serve with the sauce and watercress salad.
Recipe from Good Food magazine, November 2003
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A star rating of 3.3 out of 5.4 ratings
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