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Ingredients
- 2 x neck of lamb fillets divided in half (ie 4 pleces)
- 1 Tbsp. extra virgin olive oil
- 25 gm butter
- 350 gm flour
- 175 gm salt
- 8 Tbsp. water
- 2 x egg whites
- 3 x kiwi fruit (peeled and tough core removed)
- 1 x level Tbsp. minced fresh mint
- 1 x dessert spoon Pernod (or possibly other aniseed flavoured aperitif)
- 1 tsp lemon juice
- 1 x salt and freshly milled black pepper Watercress
Directions
- Preheat oven to gas mark 8 4500F (230 degrees C).
- The meat is cooked in an inedible salt crust pastry that produces well flavoured and beautifully juicy lamb.
- To prepare the salt crust pastry combine the flour and salt and gradually add in the 8 Tbsp. of water then the egg whites.
- This can be done in a food processor or possibly with an electric whisk.
- The resulting dough should be quite hard; if it is too wet then add in a little more flour.
- Wrap the dough in clingfilm and refrigeratefor an hour.
- Then divide the chilled dough into 4 pcs and roll each one out to about 20cm square and 5mm in thickness.
- Now heat the oil and butter in a fryingpan and when it is really warm brown the lamb pcs on all sides.
- Then drain each piece well and wrap it in a pastry square sealing the edges with water and ensuring which there are no gaps in the pastry.
- Place the pastry parcels on a lightly oiled baking sheet.
- Now bake the lamb parcels in the pre heated oven for 10 l 5 min depending on how well cooked you like your lamb to be.
- Next whilst the lamb is cooking prepare the sauce.
- In a blender or possibly food processor combine the kiwi fruit mint pernod and lemon juice.
- Taste season and pour the mix into a small saucepan.
- Then remove the lamb from the oven leave it for 5 min and then break open the parcels aver the saucepan to catch all the juices.
- Heat the sauce gently while you slice the meat thinly.
- Then arrange the meat on a warmed plate garnish with watercress spoon the sauce around the lamb and serve
- Serves 4 people
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 84 | 17% |
| Total Fat 9.58g | 12% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 17099mg | 712% |
| Potassium 266mg | 8% |
| Total Carbs 93.68g | 25% |
| Dietary Fiber 4.0g | 13% |
| Sugars 23.13g | 15% |
| Protein 11.35g | 18% |
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