Saddle of lamb in puff pastry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   preparation (Rabiola)

2. 2

   10 g clarified butter

3. 3

   Pepper from the mill

4. 4

   200 g sugar peas

5. 5

   200 g small carrots

6. 6

   some stems of mint

7. 7

   Flour for rolling out

8. 8

   Cut the saddle of lamb from the bone and remove the fat and tendons. Defrost the puff pastry. Finely grate the toast. Grate zucchini roughly. Mix cream cheese, toast and zucchini. Heat clarified butter in a frying pan and fry the meat thoroughly all around so that the pores close and the meat remains juicy. Season with salt and pepper and remove. Place the puff pastry slices on top of each other and roll out to a thickness of approx. 3 mm on a floured work surface. (approx. 30x20 cm). Cut the dough in half crosswise, spread half of the paste on the dough, leaving a rim free. Place the fillets on top and wrap them in the dough, spreading the edges with water so that they stick together. Fold out the dough ends. Place the packet on a baking tray lined with baking paper with the seam facing down. Whisk the egg yolk and coat the dough with it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. The meat is cooked through for 5 minutes longer. In the meantime, clean and wash the sugar peas. Peel the carrots, leaving a little green. Peel kohlrabi and slice into thin slices. Put vegetables in boiling salted water and cook for 5 minutes. Remove the meat and let it rest for 5 minutes. Drain the vegetables. Pluck mint leaves from the stalks and chop finely. Melt butter. Cut the meat open and arrange on plates with the vegetables. Add mint and butter

9. 9

   Plate: Wedgwood