Company Lamb in Puff Pastry
Wow your guests with lamb, pâté, and a duxelle of mushrooms tucked into puff pastry.
Serves: 12Hands-on: 35 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 1 lb. fresh mushrooms, rinsed and trimmed
- 1 Tbsp. shallots, peeled and chopped
- ½ cup white wine
- 2 tsp. fresh rosemary, finely minced
- 1 loin of lamb (4 lbs.)
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 Tbsp. butter
- 1 Tbsp. canola or olive oil
- 1 sheet puff pastry, thawed
- ⅓ cup pâté
- 2 large eggs, beaten with 1 Tbsp. water
- Place the mushrooms and shallots in a food processor and pulse until finely ground. Heat a nonstick frying pan over medium-high; transfer the mushrooms to the pan and cook, stirring often, until the mushrooms have released most of their water, about 10 minutes. When they are dry, pour in the wine to deglaze the pan. Stir in the rosemary and simmer 10 minutes until the liquid has all been absorbed. Remove from heat and cool.
- Season the lamb loin with salt and pepper. Heat the butter and oil together in a frying pan over medium-high heat, add the lamb, and sear the outside. Transfer to a plate and cool.
- On a lightly floured surface, roll the sheet of puff pastry until it is large enough to completely encase the loin of lamb. Take half of the cooled mushroom mixture and spread it over the center of the pastry, at about the length and width of the lamb.
- Use half of the pâté to coat the top of the lamb. Lay the lamb on top of the mushroom mixture, pâté-side down. Coat the top of the lamb with the remaining pâté and mushroom mixture and then press against the covered lamb slightly.
- Use a pastry brush to coat all of the exposed edges of the pastry well with the egg wash. Fold up the edges to encase the lamb and seal with the egg wash. Place the encased lamb seam-side down on a baking sheet. Chill in the refrigerator for 30 minutes.
- Preheat oven to 400°F. Brush the tops and sides of the pastry bundles with the remaining egg wash.
- Place in the oven and cook until golden brown, about 25 minutes, or until internal temperature of lamb is 145°F.