2 x good quality boneless lamb steaks ( preferably Salt Marsh) or boneless fillet
1 tub Pate moi mushroom pate or shop-bought mushroom pate
1 egg beaten to glaze and to seal the pastry
for the sauce
3 tbsps redcurrant jelly
4 tbsps chopped fresh mint
half a glass of red wine
Salt and pepper
- Preheat the oven to 180C/350F/Gas 4.
- Season the lamb with the rosemary, sea salt and pepper.
- Heat a pan and sear each side of the lamb until brown all over.
- Lightly dust a sheet of baking paper with flour.
- Roll the pastry so it is a little wider than the lamb chops, and each one can be completely rolled in pastry.
- Place the pastry so the longest half is facing you. (Cut in half if you are making 2 individual steaks)
- Spread the Pate Moi (or alternative mushroom pate) evenly over the half of the pastry closest to you.
- Place the lamb on top of the mushroom mix.
- Roll the lamb up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
- Trim the ends of the pastry so they are flush with the lamb.
- Place in the oven and cook for 25 minutes or until dark golden in colour.
- Make the sauce by combining the redcurrant jelly and wine in a small saucepan and whisking over a gentle heat, till the jelly melts into the wine. Then add the chopped mint and some seasoning and serve with spinach, peas and new potatoes.