Lamb And Garlic Mushrooms In Pastry - cooking recipe

Ingredients

1 tbsp olive oil
4 None boneless lamb loin chops or noisettes (4 oz each), trimmed
3 tbsp butter
5 oz mixed mushrooms, halved and thickly sliced
1-2 cloves garlic, chopped
1 pkg frozen puff pastry, thawed (2 sheets)
1 None egg, beaten, to glaze
1 tbsp flour
5 tbsp red wine
1 1/4 cups lamb stock or beef stock
3 tbsp cranberry sauce
None None Steamed green beans and carrots, to serve

Preparation

Heat the oil in a large skillet on high heat. Cook the lamb for 30 seconds on each side until well browned. Transfer to a plate; set aside to cool completely. Add 1/2 the butter to the skillet on medium heat. When foaming, add the mushrooms and garlic; cook for 3-4 mins until tender. Remove from the heat.
Roll put pastry on floured surface to 10 1/2-inch squares. Cut out one 7-inch square from each sheet. Join the trimmings from each sheet to make 2 additional 7-inch squares. Reserve any additional trimmings. Place a lamb chop in the middle of each pastry square. Top with the mushrooms (don't wash the pan). Brush the pastry with beaten egg. Bring the 4 corners of the pastry over the filling to meet in the center; press together to seal. Place pastry packets on a parchment paper-lined baking sheet.
Roll out the trimmings. Cut out leaf shapes; use to decorate the top of the pastry packets. Brush with egg. Refrigerate for at least 30 mins.
Preheat the oven to 425\u00b0F. For medium rare lamb, bake for 15 mins until the pastry is golden. For well done, bake 5 mins more.
Mix remaining butter and flour. Pour the wine into the mushroom pan. Cook until reduced to 2 tbsp. Add the stock and cranberry sauce. Simmer for 3 mins. Gradually whisk in butter and flour mixture until combined. Simmer for 1-2 mins until slightly thickened. Season.
Serve the hot lamb packets on warmed plates with the cranberry gravy, beans and carrots.