- Home
- Hotels
- Gift Vouchers
- Competitions
- Rare News
- Rare Events
- Rare Guides
- Rare Recipes
- Salmon Tartare with Crab and Caper Mayonnaise
- Welsh Lamb Recipes
- Layered Chocolate Mousse Cake with Chocolate Ganash
- Jellied Ham Hock Terrine
- Bodysgallen Key Lime Pie
- Braised Pig Cheek with Swede Purée and Calvados Sauce
- Roasted Monkfish with Chicory Asparagus and Orange Butter Sauce
- Rhubarb Bavaroise with Rhubarb Sorbet
- Beef Wellington
- Ham Hock with Broad Beans and Spring Pea Salad
- Asparagus Recipes
- Welsh Rarebit
- Hake, Prawns & Shrimps
- Venison with Chestnut
- White Chocolate Truffles
- Panattone Terrine
- Cassoulet
- Squid with Chorizo
- Meat Mezze Board
- Black Forest Fondant
- Cheese Brulee
- Duck Legs with Pears
- Choc & Chilli Panna Cotta
- Lamb in Parma Ham
- Chocolate Fondant
- Winter Pesto
- Roasted Shoulder of Pork
- Venison Terrine
- Langoustine Cocktail
- Leek Risotto
- Chocolate Truffles
- Guinea Fowl and Samosa
- Lemon Tart 2
- Welsh Cheese Paté
- Sea Bass and Crab Rissole
- Chocolate and Tia Maria Mousse and Caramel Shards
- Mushrooms in Truffle Oil
- Monkfish with Red Pepper
- Chocolate Orange Velvet
- Potted Pigeon
- Lamb and Potato Pie
- Groes Honey Ice Cream
- Oak Smoked Salmon
- Portmeirion Lamb Rack
- Bara Brith Pudding
- Mussel Soup
- Slow Roast Welsh Lamb
- Moist Pistachio Cake
- Rhubarb and Champagne Trifle
- Warm Spring Asparagus with Poached Egg and Herby Lemon Butter
- Bengal Style Fish Curry
- Crème Caramel with Ginger Poached Rhubarb
- Bara Brith Bread and Butter Pudding 2
- Poached Haddock Topped with Glazed Welsh Rarebit
- Roast Saddle of Local Lamb with Parsley and Pine Nut Stuffing
- Asparagus with Balsamic Vinegar and Shaved Parmesan
- Asparagus Risotto
- Pork & Pistachio Rillettes
- Pan Roasted Halibut
- Green Apple Mousse
- Mussels with Thai Curry
- Beef & Bearnaise Sauce
- Berry Pavlova
- Ham & Parsley Terrine
- Honey Glazed Duck
- Baked Vanilla Cheesecake
- Vincisgrassi
- Chicken Foie Gras Parfait
- Two Style Guinea Fowl
- Mango Delice
- Rabbit & Tarragon Terrine
- Rack of Elwy Valley Lamb
- Orange Passion Fruit Tart
- Pot Roast Pheasant
- Apple Chutney / Tarte
- Banana and Ginger Soufflé
- Bass and Laverbread
- Bass and Scallops
- Bass with Shrimp Butter
- Beef Oxtail Potato Lattice
- Beetroot and Feta Salad
- Bream with Salsa Verde
- Blackberry Cheesecake
- Lemon & Lime Chiboust
- Bitter Chocolate Delice
- Chocolate Fondant
- Chocolate Mousse
- Chocolate & Chilli Brownie
- Cranachan
- Egg Custard Tart
- Duck and Apple Sauce
- Spiced Duck Breast
- Foie Gras & Greengages
- Cape Malay Fish Casserole
- Roast Grouse
- Ham and Asparagus
- Ham Hock Verrine
- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops
- Scallops with Crab Cakes
- Venison and Chestnuts
- Shin of Venison Pudding
- Rarebits Blog
- Rare Organised Tours
- Golf in Wales
- Savour the True Taste
- Welsh Facts
- Bookshop
- Partners
- Affiliates
- Photos of Brecon
- Contact us
Baked Loin of Lamb Wrapped in Parma Ham, Puff Pastry and Mushrooms
Rare Recipe from Lake Vyrnwy Hotel and Spa in mid Wales
In its spectacular lakeside location Lake Vyrnwy Hotel offers fine contemporary cuisine as memorable as the scenery - not pretentious, but undeniably stylish. The focus is very much on fresh food, seasoned with imagination. Bread, rolls and even marmalade are all made in-house.
Baked Loin of Lamb Wrapped in Parma Ham, Puff Pastry and Mushrooms (serves 2)
INGREDIENTS
- 1 x matured loin of lamb
- 300g mushrooms
- 1 x garlic cloves
- Chopped parsley
- 2 x slices of Parma ham
- Puff pastry
METHOD
- Gently brown the loin of lamb in a pan to seal in the juices but do not cook.
- Slice the mushrooms and garlic and cook in butter until well cooked. Puree in a blender and put in chopped parsley. Return to a saucepan and stir until all excess moisture has evaporated and allow to cool.
- Roll out a thin sheet of puff pastry, onto this place your Parma ham and then spread out your mushroom puree.
- Then place your lion of lamb and roll all together into a parcel and seal edges with egg wash and put into the fridge for 1 hour.
- Brush the parcel with the remaining egg wash and bake for 12 minutes on 200°C until golden brown. Allow to rest for 4 minutes, slice and serve. Serve with roast potatoes, spinach and a well flavoured gravy.