Spiced lamb palmier

Spiced lamb palmier

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making Spiced lamb palmier

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Cooking time:

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Serves: 20

1 bunch of fresh rosemary

1 tbsp olive oil

2 shallots, finely sliced

300g minced lamb (speak to your local butcher)

1 garlic clove, peeled, crushed

1 tbsp cumin

2 tsp garam masala

1 tsp cracked black pepper

375g ready-rolled all-butter puff pastry

  1. Heat the oil in a small frying pan, then gently fry the shallots over a low heat, with the cumin, garam masala, and garlic clove for 5 minutes until soft and fragrant. Transfer to a bowl and cool.
  2. Add the lamb mince to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.
  3. Unroll the pastry sheet and spread evenly with the lamb mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap in cling film and freeze until ready to cook).
  4. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed.
  5. Thread a rosemary sprig lengthwise through the palmier and serve.

Home Gurrown offer original and unique menus using local, seasonal ingredients from Kent and East Sussex. Home Gurrown, 0774 7816541, www.homegurrown.co.uk

Photographs: David Merewether
Recipes Type: Canapes.php

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