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Saucy Lamb on Puff Pastry Squares https://www.metro.ca/userfiles/image/recipes/carres-feuilletes-agneau-sauce-a-la-menthe-7370.jpg PT25M PT1H45M PT2H10M
Mint sauce:Combine all sauce ingredients in a food processor and pulse until finely chopped.Season to taste with salt and pepper.The sauce will keep up to 2 days in the refrigerator.Puff pastry:Preheat oven to 375°F (190°C).In a small bowl, beat egg with water.Cut sheets into 10 pieces, approximately 4 in. (10 cm) square.Place squares on a parchment-lined baking sheet and brush with beaten egg.In a small bowl, combine feta and cream, mashing lightly with a fork.Place a 1 tsp. (5 mL) of this mixture in the centre of each square and bake for 20 – 25 minutes or until golden and crisp.Boneless leg of lamb:Preheat oven to 350°F (180°C).Make slits in lamb and insert rosemary.Place lamb on a rack in the roasting pan and brush with olive oil.Roast uncovered 18 – 20 min. per lb. until medium (internal temperature of 65°C (149°F).Meanwhile, blanch diced carrots. Drain and set aside.Assembly:Slice meat thin.Top each square with 2 – 3 slices, drizzle with mint sauce and garnish with carrots.Serve immediately.
10
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Nantes carrot of various colours, diced small
Saucy Lamb on Puff Pastry Squares

Saucy Lamb on Puff Pastry Squares

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10
feuilletés
0:25
Preparation
1:45
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • mint leaves

  • 1/4 cup
    (60 mL)
    Orphée or Irresistibles olive oil
  • 1 Tbsp.
    (15 mL)
    Irresistibles capers
  • 1
    garlic clove
  • 2 tsp.
    (10 mL)
    sherry vinegar

  • pinch Selection chili flakes
  • 1 Tbsp.
    (15 mL)
    water

  • salt and pepper to taste

  • Nantes carrot of various colours, diced small
  • Irresistibles egg

  • 1 Tbsp.
    (15 mL)
    water
  • 1/2 lb
    (250 g)
    frozen puff pastry sheets, defrosted
  • 1 cup
    (250 mL)
    crumbled, drained feta cheese
  • 2 Tbsp.
    (30 mL)
    Selection 35% cooking cream
  • boneless leg of lamb with provencal herbs

  • 4-5
    sprigs of rosemary
  • 3 Tbsp.
    (45 mL)
    Orphée or Irresistibles olive oil
Imprimer ma sélection

Preparation

Mint sauce:

Combine all sauce ingredients in a food processor and pulse until finely chopped.

Season to taste with salt and pepper.

The sauce will keep up to 2 days in the refrigerator.

Puff pastry:

Preheat oven to 375°F (190°C).

In a small bowl, beat egg with water.

Cut sheets into 10 pieces, approximately 4 in. (10 cm) square.

Place squares on a parchment-lined baking sheet and brush with beaten egg.

In a small bowl, combine feta and cream, mashing lightly with a fork.

Place a 1 tsp. (5 mL) of this mixture in the centre of each square and bake for 20 – 25 minutes or until golden and crisp.

Boneless leg of lamb:

Preheat oven to 350°F (180°C).

Make slits in lamb and insert rosemary.

Place lamb on a rack in the roasting pan and brush with olive oil.

Roast uncovered 18 – 20 min. per lb. until medium (internal temperature of 65°C (149°F).

Meanwhile, blanch diced carrots. Drain and set aside.

Assembly:

Slice meat thin.

Top each square with 2 – 3 slices, drizzle with mint sauce and garnish with carrots.

Serve immediately.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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