Irish Lamb Shoulder in Pastry
Guilainn chaoireola i dTaosran
Serves 6
1350g (3lb) Boned Shoulder of Lamb
350g (12oz) Shortcrust or Flaky Pastry
6 tbsp Butter
1 tbsp Mixed chopped Herbs
Milk or Egg to glaze
Salt and Black Pepper
Preheat oven to 230°C: 450°F: Gas 8
Trim the lamb removing most of the fat, and tie with twine.
Place in a roasting tin and rub with about a third of the butter.
Roast for 20-30 minutes.
Remove and allow to cool slightly.
Mix the remaining butter with the herbs, salt and pepper.
Roll out the pastry to a piece large enough to wrap around the joint.
Carefully remove the twine, trying to retain the shape.
Place in the centre of the pastry, dampen the edges, and draw the pastry up over the top: secure well
by pressing the pastry edges together.
Turn over so that the fold is underneath, and put on a baking sheet.
Prick the top lightly with a fork, then brush with either the milk or beaten egg.
Place in a preheated oven to 200°C: 400°F: Gas 6 and bake for about 30 minutes, or until the pastry
is golden brown.
Serve, cut into thick slices.
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