Lamb Pie, With Pear, Ginger and Mint Sauce Recipes
mid-loin of lamb, 2 lb after boning
sheets filo pastry
coarsely crumbled whole wheat bread
rind of 1 lemon
drained canned pears from a 14 oz can, roughly chopped (rest of can, and
juice, used for sauce)
string and large needle to make roll
can of pears, including juice
finely chopped fresh mint
stuffing: melt the butter in a pan and add the onion, cooking until soft.
Preheat the oven to 350F. Put the butter and onion into a mixing bowl and
add the breadcrumbs, lemon rind, pears and ginger. Season lightly and add
enough beaten egg to bind. Spread the loin out flat, fat side down, and
stuffing along the middle of the loin and roll carefully, holding with
skewers while you sew it together with string. Heat a large baking pan in
the oven and brown the loin slowly on all sides. This will take 20-30
minutes. Leave to cool and store in the refrigerator until needed.
Preheat the oven to 400F. Take two sheets of filo
pastry and brush with melted butter. Overlap by about 5" to make a square.
Place the next tow sheets on top and brush with butter. Continue until all
the pastry has been used. Place the roll of lamb diagonally across one
corner of the pastry, without overlapping the sides.
Fold the corner
over the lamb, fold in the sides, and brush the pastry well with melted
butter. Roll to the far corner of the sheet. Place joint side down on a
buttered baking sheet and brush all over with the rest of the melted
butter. Bake for about 30 minutes or until golden brown. Blend the
remaining pears with their juice and the mint, and serve with the lamb.