Canon Of Lamb Baked In A Salt Crust Pastry

Directions

1. 1 Heat 2 tbsp extra virgin olive oil in a deep pan, add in the bones and colour for a few min. Place into a preheated oven set at Gas 6 for 30 min.
2. 2 Remove from the oven, add in the vegetables, retaining the tomatoes and cook on the stove over a medium heat for five min. Add in the tomatoes, tomato puree, chicken stock and bouquet garni.
3. 3 Bring to the boil, skim off any impurities which rise to the surface and allow the stock to simmer for an hour.
4. 4 For the Pastry: Mix the flour and sea salt, and add in the herbs, egg and egg yolk. Mix to create a smooth dough. It's important to achieve the correct consistency. If the dough feels too dry, add in some cool water, and if it's too wet add in a little flour. The dough mustn't be too wet.
5. 5 Cover the pastry with clingfilm and place in the fridge for at least an hour to allow it to rest. Slowly blend the breadcrumbs, pastry, thyme and garlic in a processor, adding sufficient oil to bind the ingredients together.
6. 6 Heat a little oil in a frying pan, season the fillets with freshly grnd black pepper, but no salt, and seal quickly on all sides in the warm pan. Remove and dry on kitchen paper.
7. 7 Roll out the salt pastry into rectangles, spread a little Dijon mustard over the fillets and roll into the breadcrumbs mix.
8. 8 Place the fillets in the centre of the pastry and roll up, covering the meat. Tuck under the edges and brush with beaten egg. Cook in a preheated oven set at Gas 7 for 10 min.
9. 9 Strain the stock and boil rapidly to reduce by two thirds. Check and if necessary adjust the seasoning.
10. 10 To serve, cut open the pastry, lift out the fillets and carve them on a plate. Surround with neat egg-shaped portions of goat's cheese potato and wilted spinach, and spoon a little stock around the dish.