Lamb En Croute With Red Currant Sauce

Name: Lamb En Croute With Red Currant Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 (6 ounce) lamb necks, fillets, trimmed; 1 tablespoon olive oil; 17 1/2 ounces puff pastry; 1 egg yolk, whisked with a fork; 1 -4 fresh sage leaf, chopped; 227 g red currant jelly; 7 ounces port wine; 2 sprigs fresh rosemary

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Recipe by A la Carte

Good dinner party fare - presentation is great.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

(6 ounce) lamb necks, fillets, trimmed
1

tablespoon olive oil
17 ¹⁄₂

ounces puff pastry
1

egg yolk, whisked with a fork
1 -4

fresh sage leaf, chopped
Sauce
227

g red currant jelly
7

ounces port wine
2

sprigs fresh rosemary

DIRECTIONS

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.

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