Make it Scotch

Lamb En Croute

  • Prep 15 mins
  • Cook 25 mins
  • Serves 2

Nutrition

  • Kcal 583
  • Fat 39g
  • Protein 25.5g
  • Carbohydrate 34.5g
  • Sugar 1.3g
  • Salt 1.2g

Ingredients

Cooking Method

  • 1
    Trim any excess fat and sinew from the fillet. Season with salt and pepper and dry-fry in a non-stick pan for a few seconds on all sides until seared and brown all over. Set aside to cool thoroughly.
  • 2
    Preheat the oven to 200C / 180C fan / gas 6. Line a baking tray with baking parchment.
  • 3
    Roll the pastry a little thinner and trim to fit the meat with plenty left to overlap and seal without stretching it. Cut a couple of leaf shapes from the off-cuts.
  • 4
    Spread the cooled lamb all over with the tapenade and place it in the middle of the pastry, brush the pastry edges with beaten egg and fold over the meat enclosing it in a well sealed, neat rectangular parcel. Place on the baking tray and brush the pastry all over with beaten egg. Chill in the fridge for a few minutes for the pastry to firm up.
  • 5
    Lightly score the pastry in a cross hatched pattern without making any holes. Brush the pastry leaves with egg and stick on top of the parcel.
  • 6
    Place in the oven for 10 minutes then reduce the temperature to 180C / 160C fan / gas 4 for a further 15 to 20 minutes until the pastry is well risen and a rich golden brown. Cover with a double sheet of baking parchment if you think the pastry is colouring too quickly. Remove from the oven and leave to rest for 15 minutes or so before cutting in half and serving with your favourite vegetables or a crisp leafy salad. The flavour will be better if the parcel is allowed to cool a little before serving.
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