Bea Tollman originally made this dish years ago for Raymond Oliver when he visited them, and it was a big hit. (one of the great chefs of the postwar France, for 35 years he ran the famous Le Grand Vefour restaurant on the Rue de Beaujolais in the Palais-Royal district of Paris.) She was always intrigued by this combination, especially as individual servings. Since then, it has been very popular at the hotels.
1.5kg lean lamb from the leg cut into 3cm
1 large onion, finely chopped
3 carrots, minced or finely chopped
3 celery sticks, minced or finely chopped
1 sprig each fresh rosemary and thyme
1 cup seasoned flour
(salt, pepper, ground ginger. paprika)
1 litre lamb (or vegetable or chicken) stock
1 egg yolk
In a large roasting pan (with cover) heat 100ml of oil, then brown the celery, carrots and onion over medium heat. Remove the vegetables from the pan and set aside. Dust the lamb cubes lightly in the seasoned flour then brown on all sides turning frequently, in the same oil.
Add a little of the stock to start creating the sauce, then add the reserved vegetables and the thyme and rosemary. Scrape the bottom of the pan to release any browned particles of meat into the liquid. Reduce the heat to simmer and cover. Cook for an hour or so until the lamb in very tender and the sauce has reduced to a thickened consistency. Adjust the seasoning, then cool to room temperature and refrigerate overnight.
Form the lamb into a loaf, wrap in puff pastry, and brush the pastry with egg yolk. Put the loaf on a baking sheet with the seam underneath. Cook at 200°C for about 20-30 minutes depending on your oven until nicely browned. Allow to cool for a minute, then slice at the table about 3-4cm thick.