Guest of Honour:Lamb in a Jacket
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Rack of lamb (6 bone, chined, frenched) |
| puff pastry | ||
| Eggs beaten | ||
| Robertsons Zesty Lemon Pepper | ||
| MARVELLO Full Fat Margerine cold | ||
| Fresh herbs to garnish | ||
| Stuffing | ||
| Bread crumbs | ||
| Eggs beaten | ||
| 1.00 | pc | Lemon (grated zest of 1 lemon) |
Preparation
1.Preheat the oven to 220ºC. Rub the lamb with the zesty lemon pepper and steak and chop spice. Roast for 10 minutes, remove from the oven and allow to cool
2.To prepare the stuffing: Mix together the crumbs, herbs, butter egg and lemon zest. Spoon into the scooped side of the meat
3.Roll the pastry into a rectangle. Wrap the lamb, piercing the pastry with bones, sealing the joints under the base with some beaten egg.
4.Place on a baking tray, seams down, decorate and chill
5 Brush pastry with the beaten egg. Place into the oven and bake for 15-20 minutes. Reduce the heat to 190ºC and cook for a further 15 minutes.
6 Prepare roast onion gravy, by whisking in some colg Marvello.
7. Garnish the lamb with some fresh herbs.
8. Serve with some glazed baby carrots and broccoli and roast onion gravy
