Lamb Loin in Puff Pastry

Preheat the oven to 180 °C (top/bottom heat) and prepare all ingredients: clean and chop the mushrooms, slice the scallions, coarsely chop the chervil, and peel the garlic.

Heat olive oil in a pan until very hot and sear the lamb loin fillet all over. Season with salt, pepper and paprika, press in the garlic and briefly sauté it with the meat.

Remove the meat from the pan and set it aside briefly.

In the remaining frying fat, sauté the mushrooms, scallions and chervil for about 2 minutes. Season with salt, pepper and paprika.

Transfer the mushroom mixture to a bowl and mix with freshly grated Parmesan and 2 egg yolks.

Roll out the puff pastry on a lightly floured surface and cut two narrow strips for decoration.

Place the lamb fillet in the centre of the puff pastry, spread the mushroom mixture around it and roll the pastry up tightly. Press the seam firmly.

Decorate with the pastry strips, whisk the remaining egg yolk and brush the surface with it.

Bake the lamb loin in puff pastry in the preheated oven for about 20 minutes, until the pastry is golden brown.

Remove from the oven, let rest for 5 minutes, then slice and serve.