Recipe Centre

Karoo lamb loins 'pinotage'

Ingredients
150 ml red wine
300 ml prepared brown gravy
5 ml pink (or green) peppercorns
15 ml butter
15 ml cake flour
25 ml fresh cream
100 ml walnut or sunflower oil
1 kg trimmed lamb loin
100 ml lucerne honey
100 ml wholegrain mustard
8 leaves spinach, cleaned and blanched
salt and pepper to taste
FOR THE PASTRY
200 g cake flour
pinch salt
100 g butter, cut into flakes
1 small egg
50 ml water
extra egg for the eggwash
SAUCE

Method:
1. Heat the oil in a pan. Season lamb loins, seal and remove from the heat. 2. Brush each loin with the honey mixed with the mustard. Wrap each loin in 2 spinach leaves. 3. To make the pastry, sift the flour and salt together in a food processor mixing bowl. Form a well in the centre and place the butter and egg in the well. Using the kneading attachment quickly work all the ingredients together, gradually adding the water to form a pastry dough. Form dough into a ball and allow to rest for 1 hour. 4. Once pastry has chilled, divide it into 4 pieces and roll out. Cover each loin in a piece of pastry and brush with a little eggwash. 5. Bake parcels in a 180 ºC oven for 15 minutes or until pastry is cooked. 6. For the gravy, heat wine and add brown gravy, simmering until quantity is reduced by a third. Add peppercorns. 7. Mix butter and flour together and using pea-sized pieces whisk until the sauce is of pouring consistency. Finish by stirring in the cream. 8. Pour sauce onto a plate, cut lamb loin parcel in half and place in sauce.

Recipe From : Ideas October 01, 1994

Recipe from Ideas : October 01, 1994 See what Ideas has in store this month. Subscribe now and save!