2.2 kg (4 1/2 lb) leg of lamb, boned
2/3 cup (150 ml) 1/4 pt red wine
1 lb (450 g) pork sausage meat
100 g (1/4 lb) bacon rashers, rinded and chopped
1 tbsp (15 ml) pistachio nuts, blanched and chopped
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
225 g (1/2 lb) onions, skinned and sliced
sprig of thyme or a little dried thyme
1 bayleaf
3 parsley stalks
1 clove garlic, skinned and crushed
425g (15 oz) can consomme
1 lb (450 g) ready-made puff pastry
beaten egg to glaze
a little flour
cornflour
braised celery heads and butter-glazed carrots to garnish
2/3 cup (150 ml) 1/4 pt red wine
1 lb (450 g) pork sausage meat
100 g (1/4 lb) bacon rashers, rinded and chopped
1 tbsp (15 ml) pistachio nuts, blanched and chopped
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
225 g (1/2 lb) onions, skinned and sliced
sprig of thyme or a little dried thyme
1 bayleaf
3 parsley stalks
1 clove garlic, skinned and crushed
425g (15 oz) can consomme
1 lb (450 g) ready-made puff pastry
beaten egg to glaze
a little flour
cornflour
braised celery heads and butter-glazed carrots to garnish
method
1. Marinade the lamb in the wine for 2 - 3 hours, turning it occasionally.
2. Combine the sausage meat, bacon and nuts and season well.
3. Remove the meat from the wine and dry on absorbent paper. Stuff the cavity with the sausage meat and sew up both ends with string. Fry the meat in the butter to seal the surface, then place in a casserole.
4. Reheat the butter, add the onions, saute, and add to the casserole with the thyme, bayleaf, parsley, garlic, marinade and consomme. Cover, and cook in the oven at 170°C (325°f) mark 3 for 2 hours.
5. Take the meat from the dish (reserving the juices) and allow to cool.
6. Roll the pastry out into an oblong 50 cm by 25 cm (20 in by 10 in).Brush the meat surface with beaten egg and dust with flour. Place the lamb in the centre and make a parcel by folding the short ends over, sealing them with beaten egg; draw the long edges over and seal.
7. Turn on to a baking sheet, sealed side down. Decorate with the pastry trimmings,
8. Brush with beaten egg and bake in the oven at 230°C (450°F) mark 8 for about 45 minutes, covering with foil if in danger of over-browning.
9. Garnish with braised celery heads and carrots glazed with butter.
To make gravy, strain the juices and remove the fat with layers of absorbent paper.
The yield should be about 600 ml (1 pt).
Thicken in the usual way with about 30 ml (2 level tbsps) cornflour.
2. Combine the sausage meat, bacon and nuts and season well.
3. Remove the meat from the wine and dry on absorbent paper. Stuff the cavity with the sausage meat and sew up both ends with string. Fry the meat in the butter to seal the surface, then place in a casserole.
4. Reheat the butter, add the onions, saute, and add to the casserole with the thyme, bayleaf, parsley, garlic, marinade and consomme. Cover, and cook in the oven at 170°C (325°f) mark 3 for 2 hours.
5. Take the meat from the dish (reserving the juices) and allow to cool.
6. Roll the pastry out into an oblong 50 cm by 25 cm (20 in by 10 in).Brush the meat surface with beaten egg and dust with flour. Place the lamb in the centre and make a parcel by folding the short ends over, sealing them with beaten egg; draw the long edges over and seal.
7. Turn on to a baking sheet, sealed side down. Decorate with the pastry trimmings,
8. Brush with beaten egg and bake in the oven at 230°C (450°F) mark 8 for about 45 minutes, covering with foil if in danger of over-browning.
9. Garnish with braised celery heads and carrots glazed with butter.
To make gravy, strain the juices and remove the fat with layers of absorbent paper.
The yield should be about 600 ml (1 pt).
Thicken in the usual way with about 30 ml (2 level tbsps) cornflour.
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