Recipe

Lamb Shreds With Cellophane Noodles Recipe

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Ingredients

Directions

Step #1 Make the pastry & chill for at least 1 hr before using.
Step #2 See that the lamb is fairly free of fat, & securely tied: put in a roasting pan & rub with about a third of the butter.
Step #3 Put into a very hot oven, 450F for 20-30 mins.
Step #4 Take out & allow this to cool slightly.
Step #5 -- Miz the remaining butter with the herbs, salt & pepper.
Step #6 Roll out the pastry to a piece large enough to wrap around the joint.
Step #7 Carefully remove the string from the lamb, trying to retain the shape.
Step #8 Put it in the center of the pastry, dampen the edges, & draw the pastry up over the top: secure well by squeezing the pastry ends & edges together.
Step #9 Turn over so that the fold is underneath, & put on a baking sheet.
Step #10 Prick all over the top lightly with a fork, then brush with either the milk or beaten egg.
Step #11 Put into 400F oven & cook for about 1/2 hr, or until the pastry is nicely browned.
Step #12 Turn the sheet once during baking to make sure the browning is even.
Step #13 Serve, cut into fairly thick slices.
Step #14 --.
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