https://www.lifestylefood.com.au/recipes/6002/lamb-pin-wheel

LifestyleFOOD.com.au

Lamb, spinach and rosemary create a taste sensation. Wheel this out for dinner parties and Sunday lunch.

Ingredients

  • 400g minced lamb

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 cloves of garlic, chopped

  • Few sprigs of fresh rosemary, chopped

  • 2 tbsp tomato puree

  • 200ml red wine

  • 200ml beef stock

  • 2 tbsp Worcestershire sauce

  • 1 baking potato, finely diced

  • Salt and pepper, to season

  • 400g block puff pastry

  • flour for dusting

  • 100g fresh spinach leaves – large ones

  • 1 egg, beaten

  • 2 tbsp poppy seeds

  • For the sauce

  • 200ml red wine

  • 200ml beef stock

  • 25g butter

  • Few sprigs fresh mint, chopped

  • Mashed potatoes, to serve

Method

  • 1.

    In a sauce pan, reduce the red wine by half, add the beef stock and reduce by half again. Whisk in the butter, mint and season.

  • 2.

    Meanwhile, soften the onion, garlic and rosemary for 2-3 minutes, then throw the lamb in and fry for a further 3 minutes.

  • 3.

    Add the tomato puree, red wine, beef stock Worcestershire sauce and diced potato. Cook for approximately 20 minutes until reduced, season to taste and cool.

  • 4.

    Roll out the pastry to smear with the cooled minced lamb mixture, lay the spinach on top and roll up into a roulade. Brush with the beaten egg and scatter with poppy seeds. Slice the roulade into 2cm thick slices.

  • 5.

    Bake in the oven at 180 degree Celsius for 20 minutes or until the pastry is cooked through. Serve slices of the hot lamb with mashed potato and a drizzle of sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2353kj
  • Fat Total 153g
  • Saturated Fat 49g
  • Protein 63g
  • Carbohydrate 146g
  • Sugar 10g
  • Sodium 2664mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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