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Lamb and Laverbread Roll
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1.
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Skin and bone the loin of lamb.
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2.
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Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season.
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3.
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Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes.
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4.
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Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal.
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5.
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Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes.
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6.
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Serve with brased leeks, jacket potatoes, and brown sauce.
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Cardiff College of Food Technology
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