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🍽️ Herb Lamb Loin in Puff Pastry

1097 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb loin fillet
• 2 kg lamb bones
• 150 g onions
• 200 g carrots
• 0.25 celeriac
• 2 garlic cloves
• thyme (2 sprigs each)
• rosemary (2 sprigs each)
• 300 g spinach
• 4 tbsp oil
• salt
• pepper (from the mill)
• 4 sheets puff pastry (frozen)
• 4 tbsp parsley (finely chopped)
• 6 slices Parma ham
• 1 egg yolk
• flour (for the work surface)
• 1 tsp cornstarch

Instructions

1. 1. Peel the vegetables and chop them roughly.
2. 2. Heat 2 tablespoons of oil in a pot.
3. 3. Fry the bones in the hot oil until they are brown.
4. 4. Add the chopped vegetables and herbs.
5. 5. Roast the vegetables briefly.
6. 6. Deglaze everything with 1 liter of water.
7. 7. Let the sauce simmer on very low heat for about 3 hours.
8. 8. Remove the sauce from the heat.
9. 9. Strain the sauce through a fine sieve.
10. 10. Defat the sauce by removing the floating fat.
11. 11. Wash the spinach thoroughly.
12. 12. Place the wet spinach in a large pot.
13. 13. Let the spinach wilt until it is soft.
14. 14. Place the spinach in a colander.
15. 15. Rinse the spinach with cold water to shock it.
16. 16. Squeeze the spinach firmly to remove the liquid.
17. 17. Finely chop the squeezed spinach.
18. 18. Finely chop the herbs as well.
19. 19. Mix the spinach with the chopped herbs.
20. 20. Press the garlic directly into the mixture.
21. 21. Season the mixture with salt and pepper.
22. 22. Mix everything well again.
23. 23. Rub the lamb meat with salt and pepper.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the lamb meat sharply on all sides.
26. 26. Let the fried meat cool down.
27. 27. Place the ham slices overlapping next to each other.
28. 28. Spread the spinach mixture evenly over the ham.
29. 29. Leave the edges of the ham free.
30. 30. Place the cooled lamb meat in the center of the filling.
31. 31. Roll the ham with the filling tightly.
32. 32. Let the puff pastry thaw at room temperature.
33. 33. Place the dough sheets on top of each other.
34. 34. Roll the dough into a large surface.
35. 35. Ensure the surface is large enough for the meat roll.
36. 36. Set aside a small part of the dough.
37. 37. Wrap the meat roll completely in the dough.
38. 38. Place the roll with the seam facing down on a greased baking sheet.
39. 39. Mix the egg yolk with 1 tablespoon of water.
40. 40. Whisk the mixture lightly.
41. 41. Brush the dough roll with the egg yolk mixture.
42. 42. Cut out small rabbit shapes from the remaining dough.
43. 43. Place the dough rabbits on the roll.
44. 44. Brush the dough rabbits with egg yolk as well.
45. 45. Preheat the oven to 220 degrees.
46. 46. Bake the roll for about 30 to 35 minutes.
47. 47. Turn off the oven after the baking time.
48. 48. Let the roll rest in the warm oven for another 10 minutes.
49. 49. Heat the prepared sauce in a pot.
50. 50. Mix the starch smoothly with 1 tablespoon of water.
51. 51. Pour the starch mixture into the hot sauce.
52. 52. Stir the sauce until it thickens.
53. 53. Season the sauce with salt and pepper to taste.
54. 54. Slice the lamb loin.
55. 55. Arrange the slices on a platter.
56. 56. Add small roasted potatoes as a side dish.
57. 57. Serve the sauce in a separate bowl.

Nutrition per serving

• kcal: 1097
• Protein: 44 g · Fett/Fat: 76 g · Carbs: 60 g