26 ounces American lamb Saratoga roast, rolled and tied
salt, to taste
pepper, to taste
3 tablespoons butter
3 tablespoons vegetable oil
1/2 cup chopped mushrooms
1/4 cup minced shallots
1/4 cup cream
2 egg yolks
1/2 cup spinach
1 square commercial puff pastry or Brioche dough (12 inch)
LEMON VINAIGRETTE SAUCE INGREDIENTS:
1/2 cup red wine vinegar
1/2 cup dry white wine
2 shallots, minced
3 egg yolks
1/2 teaspoon salt
1/8 cup heavy cream
1/4 cup butter, melted and cooked
1/4 teaspoon tarragon
1 tablespoon lemon juice
fresh herb bundles for garnish
Servings: 6
1. Salt and pepper lamb roll. Brown in butter and oil. Remove. In same pan, sauté mushrooms and shallots until tender. Mix cream and one egg yolk; stir into mushrooms. Salt and pepper to taste. Cook spinach in boiling, salted water. Drain. Squeeze spinach dry; chop. Add to mushrooms in pan. Warm through; cool. Roll puff pastry to 12 x 12 inches. Place spinach mixture down center lengthwise of puff pastry. Place lamb roll on top. Trim sides if necessary; save for decorating. Bring sides and ends up; fold envelope fashion. Turn lamb over, seam-side down, on rimmed baking pan. Cut extra pastry to decorate. Brush with remaining egg yolk, beaten. Bake in 425 degrees F oven about 25 minutes or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.
2. For Lemon Vinaigrette Sauce: In medium non-aluminum saucepan, combine vinegar, white wine and shallots. Boil until only about 1 tablespoon liquid remains. In top of double boiler over simmering water, whisk egg yolks, salt and cream. Add reduced mixture. Whisk in butter a little at a time until thickened and smooth. Add tarragon and lemon juice. Ladle a portion of Lemon Vinaigrette Sauce in center of plate. Place a slice of Lamb Wellington on sauce. Garnish with fresh herb bundle.
salt, to taste
pepper, to taste
3 tablespoons butter
3 tablespoons vegetable oil
1/2 cup chopped mushrooms
1/4 cup minced shallots
1/4 cup cream
2 egg yolks
1/2 cup spinach
1 square commercial puff pastry or Brioche dough (12 inch)
LEMON VINAIGRETTE SAUCE INGREDIENTS:
1/2 cup red wine vinegar
1/2 cup dry white wine
2 shallots, minced
3 egg yolks
1/2 teaspoon salt
1/8 cup heavy cream
1/4 cup butter, melted and cooked
1/4 teaspoon tarragon
1 tablespoon lemon juice
fresh herb bundles for garnish
Servings: 6
1. Salt and pepper lamb roll. Brown in butter and oil. Remove. In same pan, sauté mushrooms and shallots until tender. Mix cream and one egg yolk; stir into mushrooms. Salt and pepper to taste. Cook spinach in boiling, salted water. Drain. Squeeze spinach dry; chop. Add to mushrooms in pan. Warm through; cool. Roll puff pastry to 12 x 12 inches. Place spinach mixture down center lengthwise of puff pastry. Place lamb roll on top. Trim sides if necessary; save for decorating. Bring sides and ends up; fold envelope fashion. Turn lamb over, seam-side down, on rimmed baking pan. Cut extra pastry to decorate. Brush with remaining egg yolk, beaten. Bake in 425 degrees F oven about 25 minutes or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.
2. For Lemon Vinaigrette Sauce: In medium non-aluminum saucepan, combine vinegar, white wine and shallots. Boil until only about 1 tablespoon liquid remains. In top of double boiler over simmering water, whisk egg yolks, salt and cream. Add reduced mixture. Whisk in butter a little at a time until thickened and smooth. Add tarragon and lemon juice. Ladle a portion of Lemon Vinaigrette Sauce in center of plate. Place a slice of Lamb Wellington on sauce. Garnish with fresh herb bundle.
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