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Oven Roasted Lamb Loins, enveloped in Puff Pastry with Vine Ripened Tomatoes and Drunken Potatoes

Oven Roasted Lamb Loins, enveloped in Puff Pastry with Vine Ripened Tomatoes and Drunken Potatoes

Gail's main course on Come Dine with Me Australia

Serves 4

Ingredients

  • 3 Lamb loins (backstraps)
  • Olive oil
  • Sea Salt
  • Freshly cracked pepper
  • 6 medium size button mushrooms - sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 185ml chicken stock
  • 1 tsp castor sugar
  • 20g chilled butter diced
  • 250gms baby spinach
  • 3 sheets of puff pastry
  • 3 large vine ripened tomatoes - chopped
  • Chili flakes
  • 4 large desiree potatoes
  • 2 tablespoons olive oil
  • 200gms dry white wine
  • 2 rashers of bacon - trimmed
  • Sea salt
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Method

  1. Preheat oven to 240°C
  2. Drizzle olive oil over both sides of the loins and season with sea salt & pepper. Heat a large frying pan and sear both sides of the backstraps on high heat for 2 minutes. Allow to cool.
  3. Slice potatoes thinly with a mandolin and toss in olive oil, & salt add wine and spread evenly in a large baking dish. Top with chopped bacon pieces and bake for 25 minutes.
  4. Sauté mushrooms for 1 minute, spread mustard on top of loins and top with mushrooms. Wrap each loin in a sheet of puff pastry and place the overlap edge underneath. Decorate with extra puff pastry and make 2 slits in the top. Bake in hot oven for 10 minutes until pastry puffs up and golden brown. Let rest for 10 minutes.
  5. Sauté the spinach & tomatoes in a little olive oil & chilli flakes, place on plate, cut loins into half, slice each half in three and place on plate. Deglaze pan with balsamic vinegar, stock & sugar. Simmer 2 minutes, whisk in butter & drizzle over lamb. Spread a row of potatoes on each plate and serve.
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