Karoo lamb loins ‘pinotage’

Ideas
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (18)

100.00 ml walnuts — oil or sunflower oil
1.00 kg lamb — trimmed loin
100.00 ml honey — lucerne
100.00 ml wholegrain mustard
8.00 spinach — blanched
salt and freshly ground black pepper — to taste
FOR THE PASTRY
200.00 g flour — cake
salt — pinch
100.00 g butter
1.00 eggs — small
50.00 ml water
eggs
SAUCE
150.00 ml wine — red
300.00 ml gravy powder — brown gravy
5.00 ml peppercorns — (pink or green)
15.00 ml butter
15.00 ml flour — cake
25.00 ml cream — fresh
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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.



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