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Lamb Fillet Wrapped in Brik Pastry with Tomato Confit, Artichokes and Lamb Jus

Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.

LambMain CourseGourmetFrenchBrik Pastry
Estimated Nutrition
Calories
1245.8
kcal / serving
4983.2 kcal total
Carbs
27.6g
per serving
110.4 g total
Fat
105.6g
per serving
422.4 g total
Protein
48.7g
per serving
194.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
sheet
Brik Pastry
alternatively use filo pastry
CondimentsSauces
110
ml
Lamb Jus
or reduced lamb stock
2
tbsp
Sherry Vinegar
Dairy
150
g
Unsalted Butter
softened
110
g
Clarified Butter
melted
50
g
Butter
50
g
Butter
for sauce
Fruits
0.5
piece
Lemon
juice only
Meat
800
g
Lamb Fillet
trimmed, four 200g pieces
NutsSeeds
2
sprig
Chervil
roughly chopped
2
sprig
Tarragon
roughly chopped
1
clove
Garlic
roughly chopped
1
to taste
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
2
sprig
Chervil
roughly chopped
1
to taste
Salt
OilsFats
500
ml
Vegetable Oil
for deep fat frying
1
tbsp
Olive Oil
1
tbsp
Olive Oil
for sauce
4
tbsp
Olive Oil
for confit
Seafood
2
piece
Anchovy Fillet
fresh, roughly chopped
Vegetables
4
piece
Globe Artichoke
large, leaves removed, cut short, middle choke removed
2
piece
Tomato
ripe, halved lengthways

Method

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