LEG OF LAMB - PUFF PASTRY

By akselden

Ingredients

• 1 very young leg of lamb, about 2 1/2 lb, boned
• 2 lamb kidneys, diced
• unsalted butter
• 1/2 C. Madeira
• 1/2 T. fresh or dried thyme
• 1/2 T. fresh or dried rosemary
• salt and freshly ground pepper
• 1 sheet frozen; ready-to-bake puff pastry, thawed according to package directions
• 1 egg yolk, beaten

Details

Servings 2

Preparation

Step 1

Preheat oven to 500°F.

Fry kidneys in a little butter for 3 minutes.

De-glaze frying pan with Madeira, adding thyme and rosemary to taste.

Fill cavity in lamb with kidney mixture. Sew meat together, closing cavity; season with salt and pepper.

Put in roasting pan and rub with butter. For rare, roast 15 minutes to seal meat and draw out any water; 20 minutes for medium rare; and 30 minutes for well done. While lamb is roasting, roll out puff pastry into piece large enough to wrap lamb completely.

Remove cooked lamb from oven and cool before wrapping; lamb too hot Will cause butter in pastry to melt. Wrap lamb in pastry, brush top with beaten egg yolk, and bake until nicely brown, about 10 minutes.