🍽️ Crispy Loin of Lamb in Puff Pastry with Oriental Rice

Name: Crispy Loin of Lamb in Puff Pastry with Oriental Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb loin fillet (boned, yields 2 small fillets and 2 loin strips, with finely chopped bones); 3 onions; 150 g carrots; 70 g celeriac; 3 garlic cloves; 2 sprigs rosemary; 4 sprigs thyme; 300 g spinach; 2 bunches parsley; 2 tbsp oil; salt; pepper (from the mill); 4 sheets puff pastry (frozen); 6 large slices Parma ham; 1 egg yolk; 1 tbsp whipping cream; 1 tsp cornstarch; 2 tbsp raisins; 75 g onions; 2 tbsp butter; 60 g risotto rice; 200 ml vegetable stock; 200 g tomatoes; 3 tbsp sliced almonds; 0.25 tsp cinnamon; salt (from the mill); pepper (from the mill); 12 large leaves chard (750 g)

1117 kcal · 30 min · 4 servings

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Ingredients

1 lamb loin fillet (boned, yields 2 small fillets and 2 loin strips, with finely chopped bones)
3 onions
150 g carrots
70 g celeriac
3 garlic cloves
2 sprigs rosemary
4 sprigs thyme
300 g spinach
2 bunches parsley
2 tbsp oil
salt
pepper (from the mill)
4 sheets puff pastry (frozen)
6 large slices Parma ham
1 egg yolk
1 tbsp whipping cream
1 tsp cornstarch
2 tbsp raisins
75 g onions
2 tbsp butter
60 g risotto rice
200 ml vegetable stock
200 g tomatoes
3 tbsp sliced almonds
0.25 tsp cinnamon
salt (from the mill)
pepper (from the mill)
12 large leaves chard (750 g)

Instructions

1. Rinse the lamb meat and bones under cold water. Pat them dry with a kitchen towel. Trim off any unappealing fat edges and sinews from the meat.
2. Peel the onions, carrots, celery, and two garlic cloves. Roughly chop everything. Rinse the rosemary and two sprigs of thyme under cold water and pat dry. Roast the bones, vegetables, and herbs in a large pot. Deglaze gradually with one liter of water. Simmer the broth on very low heat for about three hours. Remove the pot from the heat.
3. Wash the spinach and remove any damaged leaves. Add the spinach to boiling salted water until it wilts. Drain it into a sieve, shock it with cold water, and let it drain well.
4. Place the two small fillets between the larger loin pieces. Tie the roll firmly with kitchen twine. Sear it in hot oil on all sides. Remove from the heat and let it cool. Remove the twine. Season the lamb roll with salt and pepper.
5. Thaw the puff pastry sheets and lay them side by side. Squeeze the spinach very well. Wash the remaining herbs and pat dry. Finely chop the spinach and herbs. Peel the garlic and press it through a press. Mix everything with salt and pepper.
6. Lay the ham slices overlapping side by side. Spread the spinach mixture on top, but leave the edges free. Place the lamb roll on top and wrap it in the ham.
7. Stack the pastry sheets. Roll them out on a floured surface into a large square (approx. 45x45 cm) so the meat fits inside. Set aside some dough for decoration. Wrap the lamb roll in the pastry. Place it seam-side down on a baking sheet lined with baking paper.
8. Whisk the egg yolk with the cream. Brush the lamb roll with the mixture.
9. Cut out small rabbit shapes from the remaining dough. Place them on the roll and brush them with egg yolk as well.
10. Place the tray in the preheated oven at 225 degrees. Bake the lamb for about 35 minutes. Meanwhile, thicken the strained broth by stirring in dissolved cornstarch. Season the sauce to taste.
11. Serve the roast on a platter. Serve the sauce, chard eggs, and roast potatoes on the side.
12. Soak the raisins in warm water. Peel the onions and chop them very finely.
13. Sauté the onions in hot butter. Add the rice and fry while stirring until it shines.
14. Stir in the heated broth. Let the rice cook for about 30 minutes until it is almost soft but still has a core.
15. Halve the tomatoes. Remove seeds and stem ends. Dice the flesh very finely. Drain the raisins.
16. Fold in the diced tomatoes and raisins along with two tablespoons of almonds into the rice. Season with spices.
17. Wash the chard. Cut out the stems. Boil half of the leaves in salted water for 10 minutes until soft. Remove them, shock them in ice water, pat dry, and chop finely. Mix them into the rice.
18. Blanch the remaining chard leaves for 5 minutes. Drain them, let them drain well, and pat dry.
19. Lay the leaves side by side. Take spoonfuls of the rice mixture. Place one portion on each chard leaf. Wrap the leaf so that an egg shape is formed.
20. Heat water in a pot. Place a steamer insert inside. Steam the chard eggs covered for about 15 minutes.
21. Sauté the remaining chard leaves. Arrange the chard rolls in a bowl. Sprinkle with almonds.

Nutrition per serving

kcal: 1117
Protein: 32 g · Fett/Fat: 78 g · Carbs: 72 g