Yorkshire Pudding Wrap with Minted Lamb
Tender slow cooked Garden Mint lamb shoulder with Puréety Garlic and Rosemary roast potatoes, carrot mash & spinach wrapped up in a soft Yorkshire pudding and served with gravy for dipping
Use whichever leftover vegetables you have instead of spinach. You can also use left over roast chicken instead of lamb. If you don't have a big enough tray for the Yorkshire Pudding, you can use two small trays
Cooking Method
- Preheat the oven to 170c/gas 3/150c fan oven.
- In a bowl, coat the lamb with the Puréety Garden Mint glaze and leave to develop for 30 mins
- Add the glazed lamb and water to an ovenproof dish/tray, cover with tin foil and cook for 2 hours or until lamb is soft - stirring occasionally (alternatively cook in the slow cooker or pressure cooker). Then take the foil off and cook for a further 20 minutes @ 200c until the cooking liquid has reduced and the lamb is starting to crisp up.
- For the batter, whisk together the milk, eggs and flour and season with a pinch of salt before leaving to rest in the fridge for at least 30 mins
- When the lamb is cooked and the batter is rested, place a deep sided tray in the oven (40cmx 30cm approx.) with the oil at 220c/gas 7/200c fan. When the oil is hot, add the batter to the tray (take care not to splash the hot oil) and cook for 20-25 mins or until golden brown
- Heat up the roast potatoes/carrot mash/gravy
- Remove the Yorkshire pudding from the oven when cooked and press down in the centre with the back of a large metal spoon. Cut into 2 or 3 portions. Spread the carrot mash on followed by the spinach, then the lamb meat and roast potatoes. Wrap up and serve with gravy on the side for dipping!
Ingredients
- 150g Plain Flour
- 3 Eggs
- 300ml Full Fat Milk
- 2tbsp Oil
- 500g Diced Lamb Leg
- 100ml Water
- 100g White Onion , Diced finely
- 200g Carrot Mash
- 300g Puréety Garlic and Rosemary Roast Potatoes (see recipe)
- 50g Spinach
- 200ml Gravy
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