Roast Lamb Recipe in Puff Pastry with Spinach and Mushrooms from #LambTryItLoveIt
Whether lightly seasoned to let its rich, natural flavour shine through or kicked up a notch with a spice rub, European lamb is a versatile ingredient and a natural choice for Irish consumers. With a wide variety of cuts available, lamb is perfect for a range of dishes and cooking methods and with Irish lamb among some of the best in the world, it’s worth getting adventurous with this locally-loved ingredient.
Pairing a small lamb joint with seasonal flavours like mushroom and dark greens, this Roast Lamb Recipe in Puff Pastry with Spinach and Mushrooms embodies the spirit of early autumn eating, and the addition of a golden-brown layer of flaky puff pastry, this meal is sure to surprise and delight at the dining table.
– 1 small lamb joint (saddle) (500 g to 600 g)
– 1 packet puff pastry
– 200 g fresh spinach
– 125 g mushrooms
– 1 onion
– 1 egg
– One knob of butter
– 2 tbsp olive oil
– salt and pepper
– Béarnaise sauce to garnish
1. Brown the meat on all sides, for 10 to 15 minutes, over a low heat, in a pan with butter and 1 tbsp oil. Season and leave it on a plate to cool completely.
2. Meanwhile, soften the finely chopped onion in a frying pan containing 1 tbsp oil. After 5 minutes, add the finely diced mushrooms and gradually add the chopped spinach. Cook for 15 minutes until all the water has evaporated and the mixture is relatively dry; season and leave to stand until completely cool.
3. Unroll the puff pastry and spread half of the spinach mixture across the centre. Untie the roast, place it on top (with the rounded side downwards), and cover with the rest of the spinach. Wrap everything loosely in the puff pastry; cut off any excess. Decorate with strips of pastry across the top. Cover and leave to rest in the fridge for at least 30 minutes.
4. Preheat the oven to gas 4 – 180°C/360°F and baste the roast with a beaten egg. Roast in the oven for 25 to 30 minutes.
5. Leave to rest for 5 minutes, then slice and serve with the béarnaise sauce.
Tip: to be able to cut neat strips the puff pastry has to be cold; put it back in the fridge for 5 minutes
This feature was created for the ‘Lamb – Try It, Love It Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit www.facebook.com/TryLamb a tasty and fun destination for all things lamb.
THIS IS A SPONSORED POST IN CONJUNCTION WITH BORD BIA TO HELP PROMOTE #LAMBTRYITLOVEIT, A CAMPAIGN HIGHLIGHTING THE BENEFITS OF COOKING WITH EUROPEAN LAMB. FOR MORE RECIPE INSPIRATION, VISIT TRYLAMB.IE OR FOLLOW @TRYLAMB ON FACEBOOK AND INSTAGRAM.