Lamb Shoulder In Pastry (Guilainn Chaoireola I Dtaosran)
12 oz Shortcrust or flaky pastry 3 lb Boned shoulder of lamb 6 tb Butter 1 tb Mixed chopped herbs Salt and black pepper Milk or egg to glaze Make the pastry and chill for at least ...
Ingredients
- 12ozshortcrust or flaky pastry
- 3lbboned shoulder of lamb
- 6tb butter
- 1tb mixed chopped herbs
Directions
- 1
12 oz Shortcrust or flaky pastry 3 lb Boned shoulder of lamb 6 tb Butter 1 tb Mixed chopped herbs Salt and black pepper Milk or egg to glaze
- 2
See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter
- 3
Put into a very hot oven, 450F for 20-30 minutes
- 4
Take out and allow to cool slightly
- 5
Miz the remaining butter with the herbs, salt and pepper
- 6
Roll out the pastry to a piece large enough to wrap around the joint
- 7
Carefully remove the string from the lamb, trying to retain the shape
- 8
Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edge