This elegant and savory dish makes lamb the centerpiece of a golden, flaky puff pastry. With a flavorful herb-mustard coating and a tender, juicy center, it’s perfect for a holiday table or a special dinner at home.
Ingredients
1 ¾ lbs (800 g) lamb tenderloin
10 oz (300 g) frozen puff pastry
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary)
1 garlic clove, minced
1 egg yolk
Salt and black pepper, to taste
1 tablespoon cold water
Instructions
Lay out the puff pastry pieces side by side and let them thaw completely. Wash and pat dry the lamb fillets. Season with salt and pepper. Sear quickly in hot oil over high heat until browned on all sides, then let cool. Mix the mustard, herbs, and garlic into a paste and brush over the cooled meat.
Stack the pastry sheets and roll them into a square large enough to wrap the meat. Trim the excess dough from the ends. Place the lamb in the center and wrap it completely, seam side down. Roll out the trimmed dough into strips to decorate the top.
Whisk the egg yolk with 1 tablespoon of cold water and brush the wrapped meat. Use the strips to make a lattice or design and brush them with egg yolk as well. Cut a small hole on top of the pastry to allow steam to escape.
Lightly moisten a baking sheet with cold water. Place the pastry-wrapped lamb seam-side down and bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the pastry is golden and crisp.
photo credit stockfood.com
