Lamb shoulder en croute 

Lamb shoulder en croute

(0)

Calories:1953 kcal
Difficulty:moderate
Preparation:45 min
Ready in:105 min
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1 serving contains (Percentage of daily recommendation)
Calories1953 kcal(98%)
Protein162 g(324%)
Fat118 g(148%)
Carbohydrates51 g(20%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe author: EAT SMARTER

Ingredients

For servings

11 ouncesfrozen Puff pastry defrosted
4sliced Bread diced
⅜ cupslukewarm milk
⅓ cupsblack Olives pitted and roughly chopped
2 tablespoonsfresh Basil chopped
4Garlic cloves roughly chopped
1eggs
2 tablespoonspine nut chopped
1Lamb shoulder deboned approx. 1 kg
2 tablespoonsolive oil
2egg yolks
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Directions

1 Place the puff pastry sheets on top of each other and roll out into a rectangle.
2 Place the bread into the milk and soften for 10 minutes.
3 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4 Mix the olives, basil, garlic, egg and pine nuts in with the bread and milk. Season with salt and ground black pepper and pour it along the length of the meat and roll it up. Season on the outside with salt and ground black pepper and fasten with tooth pick or kitchen twine.
5 Fry in hot oil on all sides. Remove from the pan and removed the tooth picks or twine and place the meat on the pastry. Fold the pastry over the meat, cut of any excess and use it to create decorative elements to place on top. Brush with egg yolk and bake for 45-60 minutes until golden brown.
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