Roast Lamb en Croute

Name: Roast Lamb en Croute
Yield: Serves 6–8
Ingredients: egg and milk for glazing; egg and milk for glazing; ½ lb (225 g) homemade puff pastry; freshly milled pepper; salt; 2 tablespoons finely chopped parsley; 1 oz (25 g) butter; ¼ lb (100 g) small mushrooms; 1 boned shoulder of lamb

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 boned shoulder of lamb
¼ lb (100 g) small mushrooms

Main course

Method

Ask the butcher to bone the shoulder of lamb. Wipe the meat and set aside while preparing the stuffing.

Trim and finely chop the mushrooms and add to the hot butter in a frying pan along with the chopped parsley. Fry quickly for a few moments just to cook the mushrooms lightly. Draw off the heat and season with salt and pepper. Spoon the mushroom mixture (leaving any juices behind in th