Lamb Pie, With Pear, Ginger and Mint Sauce Recipe

Lamb Pie, With Pear, Ginger and Mint Sauce Recipes

Ingredients :

1 boned mid-loin of lamb, 2 lb after boning

salt and pepper

8 large sheets filo pastry

scant 2 tbsp butter


Stuffing :

1 tbsp butter

1 small onion, chopped

1 cup coarsely crumbled whole wheat bread

grated rind of 1 lemon

3/4 cup drained canned pears from a 14 oz can, roughly chopped (rest of can, and juice, used for sauce)

1/4 tsp ground ginger

1 small egg, beaten

skewers, string and large needle to make roll


Sauce :

rest of can of pears, including juice

2 tsp finely chopped fresh mint

Method :

Prepare the 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 season.

Place the 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.

Serves 6

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