Best Pastry Wrapped Lamb Recipes

STUFFED LEG OF LAMB WRAPPED IN PASTRY(BOUTY ARNIOU GHEMISTO ZIM)

Steps:

• For stuffing:.
• Combine all ingredients and blend well.
• Cover and refrigerate.
• For pastry:.
• Disolve sugar and yeast in warm water and let stand until foamy and proofed.
• Combine flour and salt in large bowl.
• Using your hands, rub butter into flour until it is absorbed.
• Make well in the center of flour and pour in yeast and milk.
• Still using hands,push flour from sides of bowl into center and mix to form dough.
• Knead several minutes until smooth.
• Place in lightly oiled bowl and turn to coat.
• Cover with plastic wrap and let stand in warm area until doubled, about 1 hour.
• For lamb:.
• Preheat oven to 450 degrees.
• Set butterflied lamb skin side down on working surface.
• Pound to flatten slightly.
• Mix butter,garlic,salt and pepper to a paste; rub half thoroughly into lamb.
• Spread with stuffing and reshape leg.
• Sew closed with string;tie crosswise at 1 inch intervals and twice around length to hold stuffing.
• Rub outside with remaining butter mixture, then rub with rosemary.
• Set on rack in roasting pan and roast 20 minutes.
• Reduce oven temperature to 350 and roast an additional 40 minutes.
• Let cool, then remove string and brush off excess rosemary.
• * Lamb can be prepared ahead to this point. Wrap in plastic wrap and refrigerate up to 24 hours.Don't start the pastry until you take the lamb out of the refrigerator.
• Lightly oil shallow roasting pan.
• Knead dough once again.
• Roll out enough dough on lightly floured surface to make rectangle 1/4 inch thick, large enough to completely enclose lamb with a 1 inch overlap.
• Set lamb on one end of rectangle.
• Beat yolks with milk and brush some on edges of dough;fold dough over lamb.
• Press seams together; trim and reserve excess dough.
• Set seam side down in roasting pan and brush with some of yolk.
• Preheat oven to 450 degrees. Roll excess dough into long thin ropes. Braid in threes to go around top perimeter of lamb.
• Remaining dough can also be made into smaller and thinner ropes and/or worked into more intricate designs such as leaves,tiny birds, flowers and coiled snakes inside the encircling braid, all symbols of Easter in Greece.
• Brush decorations with yolk mixture.
• Bake until pastry sets, about 15 minutes.
• Reduce oven temperature to 300 degrees and bake an additional 20 to 30 minutes(use a meat thermometer to check doneness).
• Transfer to heated platter and garnish with fresh mint sprigs, if desired.
• Let stand several minutes before slicing.

PASTRY-WRAPPED LAMB RACK

Steps:

• Heat the olive oil in a skillet over medium-high heat. Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft. Pour in the white wine, and cook until evaporated. Scrape the mushrooms onto a plate, and set aside to cool. Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl. Coat the lamb rack with the spice mixture and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease.
• Spread the mushroom mixture evenly over one side of the puff pastry. Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack. Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal. Place onto the prepared baking sheet and brush with the beaten egg yolk. Refrigerate the lamb for 10 minutes before baking.
• Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes. Remove, and let rest for 5 minutes before slicing. While the lamb is resting, bring the demi-glace to a simmer in a small saucepan. Whisk in the butter until dissolved. Drizzle the demi-glace over the sliced lamb chops, and sprinkle with chopped fresh parsley to garnish.

PASTRY-WRAPPED LAMB CHOPS

Steps:

• Combine flour and 1/4 teaspoon salt.
• Cut in 1/3 cup butter or margarine till mixture resembles small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss. Repeat till all is moistened. Form a ball. Wrap; chill.
• Cook the mushrooms and onion in 1 tablespoon of the remaining butter till tender. Remove from skillet; stir in the lemon juice. Season with salt and pepper; set aside.
• Using a meat mallet, pound meat to slightly flatten. Brown in remaining butter. Sprinkle meat with garlic salt and pepper.
• On a floured surface, roll pastry into a 12-inch square. Cut into four squares.
• Place one slice of ham on each square, then a lamb chop, and one-fourth of the mushroom mixture. Moisten edges of dough; fold dough over meat, envelope-style. Press to seal. Decorate with additional pastry (optional).
• Combine egg yolk and 1 tablespoon water; brush ver pastry. Place on an ungreased baking sheet.
• Bake in 400° oven 25 minutes.
• Per serving: 616 cal., 26 g pro., 26 g carbo., 45 g fat, 446 mg sodium.

PASTRY WRAPPED LAMB

Steps:

• in a Small sauté pan add the mushrooms, shallots and sauté, deglaze with wine and reduce until a paste. Next gather all the dry ingredients into a mixing bowl and blend until all ingredients are evenly distributed, now rub the rack of lamb all around. Spread the mushroom mixture on the puff pastry covering the entire surface; now place the lamb rack in the middles of the sheet cut slits into the dough so that the bones will go threw them without tearing the pastry. Cover the lamb making sure to that the pastry does not tear, now whisk the yolks and brush onto the pastry place into refrigerator for 10 min. pre heat the oven at 350 degrees. While that is going in a small sauce pot add the demi glaze and bring to a simmer finish it with the butter. Place the lamb in the oven for 15 min. then remove and let sit for 5 min. slice the lamb and arrange on a square plate, drizzle the sauce around the plate, garnish with chopped parsley.