Pastry Wrapped Lamb Recipes

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LAMB SAUSAGE IN PUFF PASTRY



Lamb Sausage in Puff Pastry image

Provided by Ina Garten

Time 1h

Yield 6 to 8 (28 appetizers)

Number Of Ingredients 4

1 pound fresh lamb sausage, 1/2 inch thick, in a coil
2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
2 tablespoons dijon mustard, plus more for dipping
1 egg, beaten with 1 tablespoon water or milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
  • Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.

LAMB IN PHYLLO PASTRY



Lamb in Phyllo Pastry image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1/2 cup butter
1 medium onion, chopped
2 garlic cloves, crushed
1/2 pound mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/2 tablespoon chopped chives
Pinch thyme
1 lemon, juiced
Salt and freshly ground black pepper
1/2 cup fresh white bread crumbs
4 (1/2 pound) lamb chops
12 sheets phyllo pastry

Steps:

  • Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
  • Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
  • Preheat the oven to 400 degrees F.
  • Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;

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



Stuffed Leg of Lamb Wrapped in Pastry(Bouty Arniou Ghemisto Zim) image

This is the centerpiece for an "Easter Feast from the Greek Islands" that appeared in the April 1980 issue of Bon Apetit Magazine. The menu and recipes are from Theonie Diakidis Mark.

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 23

3/4 lb ground lean pork
3 green onions, chopped
1 egg, lightly beaten
1/2 cup fresh parsley, chopped
1 tablespoon orange peel, finely minced
3/4 teaspoon cumin
1/2 teaspoon freshly ground salt
1/2 teaspoon ground pepper, to taste
2 tablespoons sugar
1 1/2 tablespoons active dry yeast
1/2 cup warm water (105 to 115 degrees)
6 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, room temperature (1 stick)
1 1/2 cups milk, room temperature
1 (5 -6 lb) leg of lamb, trimmed and boned
3 tablespoons butter, softened
2 -3 garlic cloves, minced (or pressed)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon dried rosemary, crushed
1 egg yolk
1 tablespoon milk

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.

Nutrition Facts : Calories 1646.8, Fat 89.5, SaturatedFat 42, Cholesterol 425.6, Sodium 1419.5, Carbohydrate 105.9, Fiber 4.8, Sugar 4.9, Protein 98.1

PASTRY-WRAPPED LAMB RACK



Pastry-Wrapped Lamb Rack image

Nicely seasoned morel and oyster mushrooms flavor this lamb rack wrapped in puff pastry, it pairs well with a great summer day!

Provided by Chefbendiaz

Categories     Meat and Poultry Recipes     Lamb

Time 1h

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 small shallot, minced
½ cup fresh morel mushrooms, sliced
½ cup fresh oyster mushrooms, stemmed and sliced
2 tablespoons dry white wine
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 rack of lamb, trimmed and frenched
1 sheet frozen puff pastry, thawed
2 egg yolk, beaten
¾ cup demi-glace
2 tablespoons butter
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 945.9 calories, Carbohydrate 47.9 g, Cholesterol 211.8 mg, Fat 63.9 g, Fiber 2.2 g, Protein 42.1 g, SaturatedFat 22.2 g, Sodium 2314 mg, Sugar 8.1 g

PASTRY WRAPPED LAMB



PASTRY WRAPPED LAMB image

Categories     Lamb

Yield 3 people

Number Of Ingredients 18

Ingredients:
1 ea. New Zealand Lamb Rack (Clean & Frenched )
1 ea. Puff Pastry Sheet
3 oz. Morel Mushrooms
3 oz. Oyster Mushrooms
1 oz. Shallots
1 tsp. Cumin
1 tsp. Paprika
1 tsp. Oregano
2 tsp. Brown Sugar
1 tsp. Garlic
1 tsp. Parsley
2 tsp. Black Pepper
2 tsp. Kosher Salt
1 oz. White Wine
6 oz. Demi Glaze
1 oz. Butter
2 ea. Egg yolk

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.

LAMB PASTRY BUNDLES



Lamb Pastry Bundles image

This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! -Tess Konter, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1-1/2 dozen (2 cups sauce).

Number Of Ingredients 13

1 small onion, grated
2 teaspoons ground cumin
1 teaspoon paprika
1-1/2 pounds ground lamb
1 tablespoon olive oil
1 package (17.3 ounces) frozen puff pastry, thawed
2 logs (4 ounces each) fresh goat cheese, cut into 18 slices
1 large egg, lightly beaten
SAUCE:
3/4 cup mayonnaise
1 jar (24 ounces) roasted sweet red peppers, drained
1 garlic clove, minced
Dash crushed red pepper flakes

Steps:

  • Preheat oven to 400°. In a large bowl, combine onion, cumin and paprika. Crumble lamb over mixture and mix well. Shape into eighteen 1/2-in.-thick mini patties. In a large skillet, cook patties in oil in batches over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a patty in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over patty; pinch seams to seal tightly., Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake until pastry is golden brown, 18-22 minutes., Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles.

Nutrition Facts : Calories 318 calories, Fat 22g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

LAMB CHOPS IN PHYLLO PASTRY



Lamb Chops In Phyllo Pastry image

Provided by Craig Claiborne

Categories     main course

Time 50m

Yield 4 first-course servings

Number Of Ingredients 13

4 lamb chops cut from a rack of lamb, the meaty portion of each chop about 1 inch thick (see step 1)
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon corn, peanut or vegetable oil
3/4 teaspoon finely chopped fresh rosemary or half that amount dried
1 tablespoon finely chopped shallots
1/4 teaspoon coarsely cracked black peppercorns
4 cloves peeled roasted garlic
16 cut-to-order rectangles of phyllo pastry, each measuring about 6 by 8 inches
3 tablespoons melted butter
1 2/3 cups roasted yellow pepper sauce (see recipe)
3/4 cup roasted red pepper puree (see recipe)
Small cutout rectangles or diamonds of fresh green or red peppers for garnish, optional

Steps:

  • The chops used must be cut from the rack. It is best that the butcher prepare them to order: The chine bone of a rack of lamb should be cut off and removed and the chops cut between the ribs, leaving the ribs intact and the meaty portion of each chop at least 1 inch thick. Have any fat or other coating trimmed from the perimeter of the meaty portion. Ask that each rib be scraped clean to make them ''French style.'' Sprinkle the chops with salt and pepper.
  • Preheat the oven to 400 degrees.
  • Heat the oil in a small skillet and add the rosemary, shallots and peppercorns. Smash the peeled roasted garlic cloves (they will be soft after roasting) to a fine pulp. Add this pulp to the skillet. Cook briefly, stirring, about 30 seconds. Remove from the heat and let cool.
  • Stack two rectangles of phyllo pastry, one atop the other. Brush the top rectangle with butter.
  • The meat will be attached to the bottom of the rib. Insert a small paring knife in the center of the meaty portion at the base to make a hole for stuffing. Using the fingers, stuff each hole with an equal portion of the garlic filling. Press the meaty portion so that it will set flat with the rib standing upright.
  • Place the chop, rib upright, on one corner of the buttered rectangle of dough. Bring up the pastry all around to completely enclose the meat, folding and tucking it under as necessary. Leave the rib exposed.
  • Stack two more rectangles of pastry and brush the top rectangle with butter. Place the pastry-wrapped chop on the rectangles and neatly wrap these pastry pieces around the chop. Continue filling chops and wrapping them in the four layers of dough. Brush the outside of each pastry-wrapped chop with a little more butter.
  • Place the chops, ribs up, on a baking sheet and bake 20 minutes or until pastry is browned.
  • Spoon about 1/4 cup of well-heated yellow pepper sauce onto each of four plates. Spoon about 3 tablepoons of well-heated red-pepper puree in the center. Arrange one chop, rib upright, in the center of the red sauce. Garnish, if desired, with small cutouts of fresh green or red pepper.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 26 grams, Carbohydrate 46 grams, Fat 54 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 24 grams, Sodium 2918 milligrams, Sugar 3 grams, TransFat 0 grams

LAMB & ROSEMARY ENVELOPES



Lamb & rosemary envelopes image

Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 5

4 rounded tbsp cranberry sauce
375g pack ready-rolled puff pastry
1 egg , beaten
leaves from 3 sprigs of rosemary , chopped, plus 4 sprigs
4 boneless lamb leg steaks about 100g/4oz each

Steps:

  • Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
  • Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
  • Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
  • Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
  • Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.

Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.25 grams fiber, Protein 27 grams protein, Sodium 0.95 milligram of sodium

PASTRY-WRAPPED LAMB RACK



Pastry-Wrapped Lamb Rack image

Nicely seasoned morel and oyster mushrooms flavor this lamb rack wrapped in puff pastry, it pairs well with a great summer day!

Provided by Chefbendiaz

Categories     Lamb Recipes

Time 1h

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 small shallot, minced
½ cup fresh morel mushrooms, sliced
½ cup fresh oyster mushrooms, stemmed and sliced
2 tablespoons dry white wine
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 rack of lamb, trimmed and frenched
1 sheet frozen puff pastry, thawed
2 egg yolk, beaten
¾ cup demi-glace
2 tablespoons butter
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 945.9 calories, Carbohydrate 47.9 g, Cholesterol 211.8 mg, Fat 63.9 g, Fiber 2.2 g, Protein 42.1 g, SaturatedFat 22.2 g, Sodium 2314 mg, Sugar 8.1 g

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LAMB LOIN IN PUFF PASTRY - COMPLETERECIPES.COM
2007-09-26 8 oz Ground Lamb 1/3 c Brandy LAMB LOIN IN PUFF PASTRY 17 1/4 oz Package Puff Pastry Sheets 24 oz Boneless Lamb Loin Chops Hot Cooked Vegetables Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf ...
From completerecipes.com


LAMB SAMBOUSEK WITH FILO PASTRY | SOMEBODY FEED SEB
2022-05-31 Lightly beat an egg yolk in a small bowl. Unroll your filo pastry. Take two sheets of pastry laid on top of each other and brush the edge with some egg yolk. Spoon 3 generous tbsps of the lamb filling onto the lower part of the pastry sheet, then fold the two sides of the pastry on top of the filling.
From somebodyfeedseb.com


PASTRY-WRAPPED RACK OF LAMB WITH LEMON, HERB & PINE NUT …
The lamb is wrapped in a blanket of golden spelt puff pastry making this the perfect centrepiece for Christmas lunch. Dec 20, 2018 - Our version of the classic Beef Wellington uses two lamb racks perched on a bed of stuffing with lemon, herbs, pine nuts and feta. The lamb is wrapped in a blanket of golden spelt puff pastry making this the perfect centrepiece for Christmas lunch. …
From pinterest.com.au


LAMB FILLET WRAPPED IN BRIK PASTRY WITH TOMATO 'CONFIT', ARTICHOKES …
2016-07-18 Fold the pastry into a parcel, enclosing the lamb entirely. Lay a second sheet of pastry on the work surface, brush with clarified butter. Place the wrapped lamb on top and fold up once more. Repeat with the remaining two fillets and pastry. Tie both parcels tightly with kitchen string. Place on a plate or tray and transfer to the fridge to ...
From recipearchive.co.uk


PASTRY-WRAPPED RACK OF LAMB WITH LEMON, HERB & PINE NUT …
The lamb is wrapped in a blanket of golden spelt puff pastry making this the perfect centrepiece for Christmas lunch. Dec 6, 2018 - Our version of the classic Beef Wellington uses two lamb racks perched on a bed of stuffing with lemon, herbs, pine nuts and feta.
From pinterest.ca


EASTER LAMB IN PASTRY - RECIPES | FOOBY.CH
Recipes Cookery school How-tos Cooking Knowledge ... Easter lamb in pastry. bake Baking piquant Lamb. Total: 1 hr 10 Min. | Active: 40 Min. Nutritional value / people: 632 kcal, Fat: 28 g, Carbohydrate: 44 g , Protein: 48 g LIKES ...
From fooby.ch


EASY LAMB POT PIE WITH PUFF PASTRY CRUST - HOSTESS AT HEART
2020-04-27 In a dutch oven, melt 2 tablespoons of butter and cook carrots, onion, and celery. Saute until they start to soften, about 3-5 minutes. Add the broth, potatoes, and lamb and cook until potatoes start to soften approximately 10 minutes. Add the Herbes de …
From hostessatheart.com


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