How To Make Lamb en croûte with redcurrant sauce
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 1.5 kg boneless lamb leg
- 2 cloves of garlic, minced
- 2 sprigs of fresh rosemary, chopped
- Salt and pepper to taste
- 500g puff pastry
- 1 egg, beaten (for egg wash)
- 200g redcurrant jelly
- 250ml red wine
- 1 tbsp cornstarch (optional)
Instructions
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Preheat the oven to 200°C (400°F).
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Season the lamb leg with minced garlic, chopped rosemary, salt, and pepper.
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In a hot skillet, sear the lamb leg on all sides until browned.
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Roll out the puff pastry on a floured surface to fit the size of the lamb leg.
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Place the seared lamb leg in the center of the pastry and fold it over, sealing the edges.
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Brush the pastry with the beaten egg for a golden crust.
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Transfer the lamb en croûte to a baking tray and bake in the preheated oven for 30 minutes, or until the pastry is golden and crispy.
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In a saucepan, heat the redcurrant jelly and red wine over medium heat until the jelly is melted and the sauce is smooth.
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If desired, mix cornstarch with a little water to make a slurry and add it to the redcurrant sauce to thicken it.
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Slice the lamb en croûte and serve with the redcurrant sauce.
Nutrition
- Calories : 520kcal
- Total Fat : 24g
- Saturated Fat : 9g
- Cholesterol : 160mg
- Sodium : 290mg
- Total Carbohydrates : 43g
- Dietary Fiber : 1g
- Sugar : 20g
- Protein : 37g
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