Summary

Ingredients

• 500 g lamb saddle (fillets) without fat, skin or bones
• 1 tablespoon butter
• 2 tablespoon olive oil
• salt
• Pepper from the grinder

For the filling: (boletus filling)

• 350 g porcini mushrooms, fresh or
• 30 g porcini mushrooms, dried and
• 350 g white mushrooms
• 1 tablespoon butter
• 1 tablespoon shallot (s), finely chopped
• salt
• Pepper from the grinder

For the farce: (poultry farce)

• 150 g chicken breasts, raw
• 1 slice (s) white bread soaked in milk
• 180 g crème fraîche
• salt
• Pepper from the grinder
• Lamb stock:
• 450 g lamb bones
• 3 tablespoon chicken, 1 chicken wing
• 75 g shallot (s), finely chopped
• 40 g carrot (s), rouhly chopped
• 1 sprig thyme
• 2 bay leaves
• 2 clove (s) garlic, finely chopped
• 2 teaspoons tomato paste
• 350 ml wine, red
• salt
• Pepper from the grinder
• Pepper, whole
• 60 g butter
• 1 packet puff pastry, from the refrigerated shelf
• 2 egg yolks
• 1 teaspoon sugar

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Instructions

1. Lamb stock: Have the butcher chop the lamb bones into small pieces.
2. Heat 3 tablespoons of olive oil in a heavy soup pot and brown the lamb bones and chicken wings in it. Pour off the excess fat from the frying liquid and put the pan back on the stove. Add the shallots and carrots, the thyme, the garlic, the bay leaves and the tomato paste.
3. Simmer everything together over low heat, add the red wine and a few peppercorns and reduce three quarters of the liquid. Then add enough water to cover the bones and simmer for 40 minutes until the liquid has reduced by half. Pass through a very fine sieve and refrigerate.
4. Fillets: Ask the butcher to prepare the 2 fillets of a saddle of lamb for roasting, i.e. to remove them from the bone and cut off the fat and skin.
5. Heat 2 tablespoons of oil and 1 tablespoon of butter in a stew pan. Salt and pepper the fillets and place in the hot fat. Fry well on all sides. It has to be done very quickly. The meat should only be fried very briefly all around. Then let the fillets rest on a plate while the porcini mushroom filling and the farce are prepared.
6. Porcini mushroom filling: Chop the fresh porcini mushrooms into small pieces. If dried porcini mushrooms are used, they must be soaked in ½ l of lukewarm water for 15 minutes. Then drain, squeeze out all the water and chop with the mushrooms.
7. In both cases - put 1 tablespoon of butter and 1 tablespoon of chopped shallots in a saucepan. Add the chopped porcini mushrooms, season with salt and stir with a wooden spoon over high heat until all the water in the mushrooms has evaporated. Pepper and place on a plate in the refrigerator.
8. Poultry farce: Turn the raw poultry meat through a meat grinder or chop in a blender. Add the bread soaked in milk. Salt, pepper and spin again. If the meat has been shredded in the blender - mix with the bread.
9. Stir in the crème fraiche in two parts one after the other, season to taste and place in a mixing bowl. Mix half of this farce with the chilled porcini mushroom filling and refrigerate.
10. Completion: In a bowl, beat the egg yolks, sugar and 2 tablespoons of water together with a fork. Divide the puff pastry into 4 equal parts and roll out into 4 rectangles 2 mm thick. The rectangles need to be slightly larger than the lamb fillets. Put a layer of the porcini mushroom and poultry mixture in the middle of 2 rectangles and place a fillet on each. Place the 2 other dough rectangles on top. Brush the edges of each sheet of dough with egg yolk and press the top and bottom sheets together to form a brim.
11. Make a `chimney` in the two puff pastry lids, i.e. drill a hole 1 cm in diameter in the middle of each lid and insert a roll of parchment foil.
12. Brush the 2 finished fillets wrapped in puff pastry with the egg yolk mixture.
13. Brush the fillets with egg yolk for the second time 30 minutes before serving. Preheat the oven to 220 ° C.
14. Heat the pot with the lamb stock in a water bath. After preheating for 15 to 20 minutes, put the fillets in the oven and bake for 15 to 20 minutes.
15. Just before serving, beat the butter with the whisk in the lamb stock heated in a water bath.
16. Cut the fillets in the puff pastry and serve with the sauce on warmed plates.
17. The remainder of the farce, if any, can be put in small baking tins and put in a casserole half filled with water. Then bake in a preheated oven at 150 ° C for about 20 minutes. Allow to cool, fall out of the molds and serve as a starter on a small salad.
18. It all sounds complicated, but it isn`t and it is easy to prepare. A really festive meal for family or friends.
19. In addition: seasonal vegetables
20. Drink tip: an expressive, but not too strong red wine.