Loin of Lamb Wrapped In Bacon and Puff Pastry
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A simpler version of what you might call "Lamb Wellington" uses the tender loin portion of lamb, traditional Irish bacon and frozen puff pastry. Allow 3 slices per person and arrange in the shape of a shamrock with a watercress stem. Spoon Irish Whiskey Mustard Sauce around the lamb.
INGREDIENTS
1 tablespoon oil
2 boneless loins of lamb, each about 3/4 pound
6 slices Irish traditional bacon
1 sheet frozen puff pastry, thawed but cool
1 egg
1 tablespoon water
1 bunch watercress, for garnish
Irish Whiskey Mustard SauceIn a heavy pot large enough to hold both loins, heat oil over medium heat. Add lamb and cook quickly on all sides, about 5 minutes. Transfer to a plate to cool. Reserve pan for sauce. Wrap each loin in 3 slices of bacon.
Divide puff pastry in half. Carefully roll out each half to about 1/4-inch thickness and large enough to wrap loins. Place each loin in center of pastry and roll up. Pinch to seal. Mix together egg and water to make wash and brush over pastry.
Line baking sheet with parchment paper. Place loins on sheet. Bake at 400 degrees about 20 minutes for medium-rare meat and until puff pastry is golden brown. Remove meat from oven and allow to rest for 10 minutes.
To serve, slice each loin into 6 slices. Arrange 3 slices on each plate in shape of a shamrock and garnish with watercress as stem. Spoon sauce around loins.
Makes 4 servings
IRISH WHISKEY MUSTARD SAUCE
1 teaspoon butter
1 shallot, diced
1/4 cup Irish whiskey
3/4 cup chicken stock
2 tablespoons whole grain mustardIn reserved pan, melt butter over medium heat. Add shallot and sauté until soft, about 2 to 3 minutes. Add whiskey and, with a spatula, scrape up any bits from bottom of pan. Cook until whiskey is reduced by half, about 2 minutes. Add stock and reduce by half again, about 5 minutes. Stir in mustard.
Makes about 3/4 cup sauce