Paupiettes d’Agneau aux Feuilles de Poireau

Name: Paupiettes d’Agneau aux Feuilles de Poireau (Steamed fillet of lamb in leek parcels)
Yield: Serves 4
Cuisine: British
Ingredients: roasted garlic and french beans, to serve; 4 large leek leaves, blanched; 50 g/2 oz duck fat or butter; 2 lamb fillets from the best end, cut lengthways into 2 pieces (keep the bones to make a juice for serving); 1 egg yolk; 500 g/1 lb spinach, chopped; 1 tablespoon chopped parsley; a pinch of thyme or marjoram leaves; 1 garlic clove, chopped; 50 g/2 oz mushrooms, very finely chopped; 2 shallots, very finely chopped; 1 tablespoon butter; 100 g/4 oz dried breadcrumbs

Steamed fillet of lamb in leek parcels

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

2 lamb fillets from the best end, cut lengthways into 2 pieces (keep the bones to make a juice for serving)
50 g/2 oz duc

Europe
France
United Kingdom
Main course
Mediterranean
Autumn

Method

Heat the duck fat in a frying pan, put in the lamb and seal on all sides.

Put the chopped mushrooms, shallots and butter in a frying pan and sweat until very soft. Cook the spinach in a pan of boiling water, drain and squeeze dry. Add with all the other stuffing ingredients and mix to a firm paste. Halve the mixture, place each half between 2 sheets of cling film and flatten with a roll