Saddle Of Lamb in Puff Pastry with Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g saddle lamb, loosened
- 1 small savoy cabbage
- 1 bunch rosemary
- 1 tablespoon mustard, medium hot
- 4 slices bacon, mixed (thin )
- 6 slices puff pastry, frozen
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- First peel off 4 large savoy cabbage leaves and cook in salted boiling water for approx. 10 minutes and allow to drain.
- Season the meat with salt, pepper and rosemary and brush with mustard. Then cover with slices of bacon and wrap in savoy cabbage leaves.
- Let the puff pastry thaw briefly, place 2 slices on top of each other and roll out about 1 cm thick. Wrap the meat in it, brush the edges with egg yolk, press firmly.
- Bake in a preheated oven at 225 ° C top / bottom heat for approx. 30 - 40 minutes.
- Cut the remaining savoy cabbage into small pieces and stew in butter for approx. 15 minutes. Take out the meat and let it rest briefly, then cut into slices.
- Potato places go well with this.
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