2 cups lamb or beef stock
1 shallot or small onion — roughly chopped
2 cloves garlic — crushed 1 tablespoon fresh rosemary
1 tablespoon butter
2 tablespoons olive oil
¼ cup cream
1 teaspoon dijon mustard
2 lamb short loins (backstraps)
1 roll or 2 sheets puff pastry
1 egg — beaten with 1 tablespoon water
¼ cup redcurrant jelly
Pea tendrils, to garnish
- Place the stock in a saucepan and simmer for 20–30 minutes or until it reduces to a thick syrup. Set aside.
- Place the mushrooms, shallot or onion, garlic and rosemary in a food processor and blitz until finely chopped.
- Heat the butter and 1 tablespoon of the olive oil in a pan. Add the mushroom mixture and sauté for about 6 minutes.
- Add the cream and mustard and cook until the cream is absorbed (about 1 minute).
- Cool the mushroom mixture completely.
- Season the lamb short loins and cut each one in half. Heat the remaining 1 tablespoon of olive oil in a pan over a high heat and sear the lamb until golden brown all over. Leave to cool.
- Cut four pieces of pastry, each large enough to encase one piece of lamb.
- Place a piece of lamb onto each piece of pastry and pack the mushroom mixture around.
- Wrap up each parcel and brush with the egg wash.
- Refrigerate for 30 minutes or longer, until ready to cook.
- Preheat the oven to 220°C (200°C fan bake). Line a baking tray with baking paper.
- Place the lamb parcels on the prepared tray and bake for 13–15 minutes.
- While they’re cooking, add the redcurrant jelly to the reduced stock in a saucepan and cook until a glossy jus comes together.
- Serve the lamb parcels drizzled with the jus and garnished with pea tendrils, if desired.