Longe d’Agneau ala Creme

Townsend young lamb is generally sold to provide an income for the farm and the loin is one of the best cuts so this dish is a rare treat.


4 boneless grass-fed lamb loins, silver-skin removed
1 Tbsp oil
4 tsp grainy Dijon mustard
12 spinach leaves, immersed in boiling water for 30sec.
(Rinsed and drained)
4 slices prosciutto ham
4 sheets puff pastry, rolled ¼ “ thick, 6×6” square
1 egg yolk lightly beaten

Herb Sauce
Fresh Herb Sauce:
2 Tbsp fresh basil, chopped
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh tarragon, chopped
2 Tbsp fresh sage, chopped
1 garlic clove, minced finely
2 Tbsp Extra Virgin Olive Oil
4 Tbsp brown sauce (Demi-Glace)
4 Tbsp Dijon mustard
4 Tbsp Apricot jam
1/2c whipping cream
salt and pepper to taste


Preheat oven to 375 deg.

Heat heavy bottomed, skillet to med-high heat. Heat oil till hot, season lamb with salt & pepper and add to hot pan, searing on both sides till brown. DO NOT over cook. Remove from heat and from pan and cool.

Brush each side of lamb with mustard. Cover each loin with spinach leaves and wrap in prosciutto ham.

Arrange puff pastry squares on lightly floured working surface. Place one lamb loin onto center of each pastry. Fold pastry over, brushing edges with egg yolk to seal. Place seam side down onto a parchment lined baking sheet.

Brush surface of pastry with egg yolk to give a golden sheen when baked. Bake for 9 min.(med-rare) or 12 min. (medium). Remove from oven and let rest for 5 min. before serving.

In a small heavy bottomed skillet heat on med- high heat. Add oil, herbs and garlic. Sauté for 2-3 min till herbs release their bouquet. Reduce temperature and add brown sauce, mustard, and apricot jam to pan. Stir over med-low heat till mixture boils.

Add cream to taste, bring to a boil then reduce to a simmer till sauce is a syrupy consistency. To serve pour onto plate and arrange lamb on top.