Lamb with balmain spices in puff pastry | FOODWISE
This recipe can transform your leftover lamb roast into a delicious entrée.
Ingredients
- 500g left over free range lamb roast
- 150mls lamb stock
- 200g finely diced or grated mirepoix (diced celery, carrots, leeks and onion) fried till tender
- 10g Balmain Rozelle spice, add this at the end of the cooking of the mirepoix
- salt and freshly ground pepper
- 1 egg beaten
- 1 roll of puff pastry
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