Lamb Wrapped in Puff Pastry

Ingredients

• 1 kg lamb loin
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 2 tbsp mustard
• 2 tbsp mixed herbs (chopped)
• 1 Garlic clove
• 1 pack frozen puff pastry
• 1 egg yolk

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Season the meat all over with salt and pepper. Heat the oil in a pan and quickly sear the meat on all sides, remove from heat and let it cool slightly.

3. 3.

   Mix mustard and herbs with the pressed garlic and spread this mixture over the meat.

4. 4.

   Lay the thawed puff pastry sheets on a lightly floured work surface, stack them, roll into a rectangle and cut to fit the loin.

5. 5.

   Place the lamb loin on the pastry sheet and roll it up. Seal all seams tightly. Roll thin strips from the leftover dough.

6. 6.

   Whisk the egg yolk with 1 tbsp water, brush the pastry with this mixture and optionally decorate with the strips, brushing them as well.

7. 7.

   Poke a small hole in the center of the meat with a cookie cutter to allow steam to escape.

8. 8.

   Place the wrapped lamb seam side down on a baking tray rinsed with cold water and bake in a preheated oven at 200°C for about 30 minutes.