🍽️ Herb-Lamb Loin in Puff Pastry

Name: Herb-Lamb Loin in Puff Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g rack of lamb; 2 kg lamb bones (crushed by the butcher); 150 g onions; 200 g carrots; 0.25 celeriac; 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 large slices Parma ham; 1 egg yolk; flour (for the work surface); 1 tsp cornstarch

1110 kcal · 30 min · 4 servings

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Ingredients

800 g rack of lamb
2 kg lamb bones (crushed by the butcher)
150 g onions
200 g carrots
0.25 celeriac
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 large slices Parma ham
1 egg yolk
flour (for the work surface)
1 tsp cornstarch

Instructions

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

Nutrition per serving

kcal: 1110
Protein: 45 g · Fett/Fat: 77 g · Carbs: 60 g