Lamb in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 kilogram Lamb loin
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps Mustard
- 2 Tbsps mixed Fresh herbs (chopped)
- 1 garlic clove
- 1 pkg Puff pastry dough (frozen)
- 1 egg yolk
Preparation steps
Thaw the puff pastry.
Season the lam loins with salt and pepper. Heat the oil in a pan and brown the lamb loins in it on all sides quickly. Remove the pan from heat and let cool slightly.
Mix the mustard and herbs into the crushed garlic and rub the meat with it.
Place the thawed puff pastry on a lightly floured surface and roll out to a rectangle as per the size of lamb loins.
Place the fried lamb loins over the puff pastry sheets and roll up. Seal the edges tightly. Cut out the remaining puff pastry into narrow strips.
Whisk egg yolk with 1 tablespoon water and brush the pastry rolls with it. Decorate the rolls with the pastry strips, if desired, and brush it also with egg yolk.
Cut a hole in the middle of each roll with a cookie cutter, so that steam can escape.
Place the lamb pastru rolls with the seam side down on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
