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Sonia Stevenson

Lamb in Pastry with Mint Bearnaise

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Preparation info
  • Serves

    5

    • Difficulty

      Medium

Appears in
top 1000Great British Chefs
Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 1 large loin of lamb
  • 225 g (8 oz) shortcrust pastry salt
    • <

Method

Ask your butcher to remove the ‘eye’ of the lamb and the fillet from the loin. Remove any gristle and fat.

Preheat the oven to 230°C/450°F/Gas Mark 8.

Make the mushroom duxelles by sauteing the onion in the butter until soft and transparent. Add the mushrooms and cook u

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