Bulgarian lamb in pastry: Difference between revisions
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This is made by partially [[Roasting|roasting]] the [[Lamb|lamb]] before it is encased in the [[Pastry|pastry]] and is a simple form of [[beef wellington]] made with lamb. | |||
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|TotalCalories = 4995 | |TotalCalories = 4995 | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Bulgarian lamb wellington.jpg|thumb|300px|right|Bulgarian lamb in pastry, ready for first roast]] | [[Image:Bulgarian lamb wellington.jpg|thumb|300px|right|Bulgarian lamb in pastry, ready for first roast]] | ||
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| 1.5 kg boneless leg of [[Lamb|lamb]] | | 1.5 kg boneless leg of [[Lamb|lamb]] | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lamb|#lamb]] [[Special:Search/bulgarianlambinpastry|#bulgarianlambinpastry]] [[Special:Search/egg|#egg]] [[Special:Search/roasting|#roasting]] [[Special:Search/pastry|#pastry]] [[Special:Search/butter|#butter]] [[Special:Search/garlic|#garlic]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/kitchenstring|#kitchenstring]] [[Special:Search/herbs|#herbs]] [[Special:Search/fridge|#fridge]] | ||
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Latest revision as of 18:22, 21 March 2024
This is made by partially roasting the lamb before it is encased in the pastry and is a simple form of beef wellington made with lamb.
| Bulgarian lamb in pastry | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 832 |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 28th July 2013 |
|
Best recipe reviewLamb Wellington 5/5 A half the price and twice the taste. A great way to jazz-up lamb. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 kg boneless leg of lamb
- 40 g butter
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Garlic to taste, crushed
- 3 tablespoons lemon juice
- Salt
- Shortcrust pastry, made with 450 g plain flour, 250 g butter and 150-250 ml cold water
- 1 egg, beaten
Mise en place
- Preheat the oven to 190° C (375° F - gas 5).
Method
- Tie the lamb with kitchen string, make about 20 incisions in the meat and place in a roasting tin.
- Mix together the butter, herbs, garlic and lemon juice.
- Use this mixture to fill the incisions you have made.
- Lightly sprinkle the lamb with salt.
- Place in the oven and roast for about an hour.
- Remove from the oven, increase the heat to 200° C (400° F - Gas 6)
- Allow the lamb to cool and remove the kitchen string.
- Roll out the pastry until it is large enough to wrap around the lamb in one piece.
- Seal the edges with a little of the egg and trim off any excess pastry - you can use any scraps to decorate the pastry if you wish.
- Place in a clean roasting tin and brush with the remaining egg.
- Return to the oven and bake for 30-45 minutes.
Chef's note
When I made this excellent dish I used 800g of butterflied lamb leg. In order to retain the butter marinade, I made a few deep cuts rather than lots of little ones. I also drained off most of the fat after the first roast. Being lazy I used a 450g ready-rolled sheet of shortcrust pastry which was fine for a small joint, it would not be large enough for a 1.5kg joint. It was superb with onion gravy and mixed vegetables.
Variations
- 1 teaspoon of dried Mexican oregano
- 1/2 a teaspoon dried mint
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme
- 4 finely chopped anchovy fillets
Serving suggestions
Serve in slices with vegetables and gravy.
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