Accrington Web - Half a dead lamb in the road

Quote:

Originally Posted by mthead (Post 425755)

Oh I dont know I believe the copper had his WELLIES on:D

Teah thats because they are going to make the following recipe down at the station while its quiet tonight:

Recipe: Lamb Wellington

Menu

Lamb in Pastry Crust with Mushroom Sauce
Risotto Milanese
Peas
1 8-bone rack of lamb
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Mushroom duxelle (see below)
1 sheet store-bought puff pastry (thawed)
2 thin slices prosciutto
Preheat the oven to 350 degrees F.
Prepare the mushroom duxelle in a large saute pan. Remove the duxelle to a plate to cool and wipe pan with a paper towel.
Debone the rack of lamb being sure to remove all the fat and silver skin. Season with salt and pepper. Melt the butter in the same large saute pan used for the duxelle. Add the olive oil. When the butter stops foaming, sear the deboned lamb for 2 to 3 minutes per side. Set aside. Again, wipe the pan lightly with a paper towel.
In the same large saute pan, prepare the mushroom sauce (below).
Spread the puff pastry sheet out on a flat surface. Place one strip of prosciutto in the middle of the sheet. Place the mushroom duxelle on top of the prosciutto, being sure to leave about a 1/2 inch of pastry uncovered on either end. Place the lamb fillet on the sheet atop the prosciutto and duxelle. Top the filet with the other piece of prosciutto. Fold the pastry sheet over and pinch all ends closed. Place on a baking sheet. Bake for 15 to 20 minutes, depending on whether you like your lamb medium rare or medium. Remove to a cutting board and allow to rest at least 10 minutes.

Mushroom Duxelle
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons minced shallots
8 ounces crimini mushrooms, cleaned, stemmed, and diced very fine
1 tablespoon minced garlic
1 tablespoon finely chopped fresh rosemary
1 1/12 teaspoon dried italian herbs
1/3 cup tawny port wine
1 tablespoon worcestershire sauce
Salt and black pepper
In the large saute pan, melt the butter with the olive oil. When the butter stops foaming (don't let it burn!), add shallots and saute 1 minute. Don't let the shallots burn. Add the mushrooms and saute for another 7 minutes. Add the garlic, herbs, salt, and pepper. Saute for another couple of minutes. Add the worcestershire sauce and tawny port wine and reduce until almost all the liquid has evaporated.

Mushroom sauce
1 9 oz. package Vatel veal demi-glace
2 tablespoons butter
1 tablesoon olive oil
8 ounces crimini mushrooms, cleaned, stemmed, and sliced
1/4 cup tawny port
1 tablespoon worcestershire sauce
1/4 cup heavy cream
1 tablespoon minced garlic
1 teaspoon dried italian herbs
2 small sprigs fresh rosemary
Melt 1 tablespoon of the butter with olive oil in that same large saute pan (do the sauce last, of course). When the butter stops foaming, add the mushrooms. Saute 8 minutes and then add the garlic, herbs, and the salt and pepper to taste. Saute another minute or so. Add the tawny port and worcestershire sauce. Reduce by half. Add the demi-glace and the rosemary sprigs. Bring the sauce back to the simmer. Add the heavy cream and bring back to the simmer. Reduce to desired thickness. (I like it pretty thick...to the point it barely flows.) Remove the sprigs of rosemary. Adjust seasoning, stirring in the remaining tablespoon of the butter just before serving.
Plate by using a slotted spoon to create a bed of mushrooms from the sauce, top with the sliced lamb in pastry, spooning the remaining sauce over it. Serve with the risotto and peas. Yummy.