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Ingredients
- 2 loins of lamb about 2 lbs (1 kg) each
- 4 ½ lbs (2 kgs) tomatoes
- 1 lb (500g ) flaky pastry
- ½ lb (250 g) onions
- 16 ounce (50 cl) water
- 16 ounce (50 cl ) white wine
- 10 anchovies
- 1 egg yolk
- 1 tsp honey
- 1 carrot, 1 leek
- thyme, extra virgin olive oil, salt, pepper
Directions
- Debone the two loins in such a way as to be able to roll them up
- Brown the bones and trimmings in very warm oil
- Add in the carrot, onion and the cut leek. Moisten with the white wine and mix everything together
- Add in the water Allow the stock to reduce
- Add in 1 tomato and let the stock reduce again in order to obtain the finished lamb stock.
- Blanch the tomatoes and place the skinless quarters with the thyme and a dash of extra virgin olive oil.
- Place on a tray and cook in the oven for 2 hrs at 212°F (100°C) Â
- Cut the onions in round slices and cook them slowly on the stovetop with two anchovies and the honey for ¾ hr
- Insert 4 anchovy filets into the meat of each loin
- Brown the lamb rolls in a frying pan for a few min and allow to cold
- Spread a layer of onion and caramelized tomatoes over each roll
- Wrap the rolls in the flaky pastry, brush them with the egg yolk, and put them in an oven heated to 475°F (250°C) for 15 min
- Serve with the lamb stock seasoned with thyme
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 644g | |
| Recipe makes 4 servings | |
| Calories 511 | |
| Calories from Fat 225 | 44% |
| Total Fat 25.11g | 31% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 552mg | 23% |
| Potassium 1412mg | 40% |
| Total Carbs 54.82g | 15% |
| Dietary Fiber 8.1g | 27% |
| Sugars 17.4g | 12% |
| Protein 19.67g | 31% |
