| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | So, You, Think, You, Can’t | 1 | servings | |
INGREDIENTS
| 1 | lb | Lamb neck fillet |
| Salt and pepper | ||
| Fresh thyme | ||
| Oil | ||
| Ready rolled puff pastry | ||
| 2 | oz | Butter |
| 2 | oz | Shallots; finely chopped |
| 4 | oz | Button mushrooms; sliced |
| 4 | oz | Cranberries |
| 1/2 | tb | Cranberry jelly with port |
INSTRUCTIONS
Gently heat some oil in a pan. Season the lamb with salt, pepper and some fresh thyme. Place the lamb in the pan and cook gently until the meat is sealed all over. Meanwhile, unroll the puff pastry onto a non-stick surface and spread a layer of the cranberry sauce over a small area at the centre of the square of pastry. When the meat is sealed, remove it from the pan and place it on top of the cranberry sauce, but don't go washing up the pan just yet because you will want the juices for the sauce. Carefully fold the pastry around the lamb, trimming off any excess pastry. Use a little water to seal the edges of the pastry together. Place the lamb in a preheated oven at 200C/gas 6 and cook for 20-25 minutes. Meanwhile, melt a knob of butter into the lamb juices in the pan and gently fry the shallots. As they start to soften, pour in the port and let it bubble away for a couple of minutes before adding the cranberries and sliced mushrooms. Bubble away gently until the cranberries have all popped. By this time the sauce will have thickened and be ready to serve. Remove the lamb from the oven and allow to sit for a couple of minutes. Serve with the port and cranberry sauce and saut.ed or new potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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