Karoo lamb loins 'pinotage'

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • 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
  • 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
 

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.
 

Read more on: bake  |  shallow-fry  |  lamb
 

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