Lamb with Perry Sauce and Stilton Parcels

Deliciously succulent Orkney lamb makes an ideal choice for Michael Moore's imaginative use of regional British produce
By Michael Moore
Lamb with Perry Sauce and Stilton Parcels
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

  • 1 rack of lamb, with 8 bones
  • 2 tbsp olive oil
  • 1 shallot
  • 1 1/2 tbsp diced carrots
  • 1 tbsp diced celery
  • 1 1/2 tbsp diced leeks
  • 2 tbsp tomato purée
  • 125 ml red wine
  • 250 ml perry, (pear cider)

For the filo parcels

  • 2 egg yolks
  • 2 tsp water
  • 2 sheets filo pastry
  • 25 g stilton cheese, crumbled
  • salt and black pepper

Method

1. Trim the lamb rack, removing and reserving any extra sinew and fat.

2. For the sauce; heat the olive oil in a large casserole pan and fry the trimmings, over a moderate heat, until pale golden brown.

3. Turn the heat down a little and add the shallots, carrot, celery and leek to the pan. Continue cooking, stirring frequently, until coloured - this should take around 10 minutes.

4. Drain any fat away from the pan and stir the tomato paste into the vegetables.

5. Pour over the red wine and cook down until reduced by half. Add the cider and reduce by half again. Pour the sauce through a fine sieve and set aside. Preheat the oven to 180C/gas 4.

6. For the filo parcels; combine the egg yolks with the water and set aside. Lay the filo pastry sheets onto 2 baking trays and brush with the egg yolk mixture.

7. Sprinkle the cheese over one half of each pastry and fold the pastry over to make a snug parcel.

8. Bake the parcels for about 5-7 minutes, until golden. Set aside and keep warm.

9. While the pastry is in the oven, cook the meat. Heat a sturdy griddle over a moderate heat and add the lamb rack, without any extra oil. Dry-fry until golden on all sides - this should take around 10 minutes. The juices should run pink when the meat is pierced with a knife. Remove the rack from the griddle and leave to rest for 5 minutes before carving into cutlets.

10. Serve the lamb with warm cider sauce and wedges of cheese pie.

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