Recipe

Guilainn Chaoireola I Dtaosran Recipe


GUILAINN CHAOIREOLA I DTAOSRAN Recipe Chefmeow / All my dishes
1 year, 1 month ago
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Holland Estate in Portland, Oregon in 1987.
Prep:10m Cook:70m Servings:6

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Ingredients
  • 12 ounce flaky pastry
  • 3 pounds boned shoulder of lamb
  • 6 tablespoons butter
  • 1 tablespoon mixed chopped herbs
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg beaten

Directions
  1. Chill pastry for at least 1 hour before using.
  2. Securely tie lamb and put in a roasting pan with 1/3 of the butter.
  3. Put into a 450 oven for 30 minutes.
  4. Take out and allow to cool slightly.
  5. Mix remaining butter with herbs, salt and pepper.
  6. Roll out pastry to a piece large enough to wrap around the joint.
  7. Carefully remove string from the lamb trying to retain the shape.
  8. Put it in the center of the pastry then dampen the edges and draw pastry up over the top.
  9. Secure well by squeezing pastry ends and edges together.
  10. Turn over so that the fold is underneath and put on a baking sheet.
  11. Prick all over the top lightly with a fork then brush with beaten egg.
  12. Put into 400 oven and cook for 1/2 hour.
  13. Turn the sheet once during baking to make sure browning is even.
  14. Serve cut into thick slices.

Not quite what you're looking for? See more Main Dish / Lamb
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