INGREDIENTS

INSTRUCTIONS

8    
This dish relies on its sauce for the delicious effect. A loin of  lamb
will usually feed 5 people but sometimes only 4 if the eye is  rather
small. The bigger the better. It is rolled in pastry and can  be baked
whole or possible even better it can be cut into individual  poritons
each cooked seperately. It cannot be kept warm for any  length of time
as the pastry goes soggy.  Do remove any sinew before you roll it up in
the pastry, otherwise it  will curl and burst through it.  Take out the
eye of the loin and also the fillet from underneath the  rib cage.
Remove the sinew from the loin by working from the tail end  and, as if
you were skinning a fillet of plaice, side and wiggle the  knife up to
the neck end where you will also have to remove an extra  bit of
gristly meat. Remove the gristly meat from the undercut too.  Make a
mushroom stuffing (duxelle) by sweating the chopped onions in  butter,
both to cook it and to boil off as much moisture as possible  without
browning it. Next add the chopped mushrooms and fry it off  with the
onion until the mixture is dry. Season with plenty of ground  nutmeg
and salt and leave it in a sieve to drain and cool.  To make the sauce:
Chop the fresh mint leaves and boil down in the  vinegar with the
butter until the kick had gone but don't singe the  vinegar. Add this
flavouring to the sabayon and season. Keep warm.  Now roll out the
pastry. Season and place the loin unstreched on the  front edge with
the fillet added to the neck end to even the  thickness. Lay the sprigs
of fresh lemon thyme along the meat, cover  with the mushroom mixture
and roll up tightly, seasoning and glazing  the pastry with egg wash.
Allow to rest and chill. Cut into poritons  or leave whole.  Bake for
approx 20 minutes in a very hot oven at 230?C/450?F/gas mark  Slice
each portion into rounds. Arrange on individual plates with  some of
the sauce as garnish and serve the rest seperately.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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