This classic Australian dish, known as a “Tuckerbag,” features tender lamb loin cutlets wrapped in flaky puff pastry. The meat is seasoned with fresh rosemary, mint, and parsley, creating a fragrant and savory filling. As the pastry bakes to a golden crisp, it seals in the juices of the lamb, resulting in a rich and satisfying bite. The presentation is striking, with the lamb bone protruding from the pastry bundle, resembling a traditional tucker bag (a canvas bag used by stockmen). It is an impressive centerpiece for special dinners or festive gatherings, served elegantly with a smooth Madeira sauce and seasonal vegetables.
Jolly Jumbuck In A Tuckerbag
Description
This classic Australian dish, known as a "Tuckerbag," features tender lamb loin cutlets wrapped in flaky puff pastry. The meat is seasoned with fresh rosemary, mint, and parsley, creating a fragrant and savory filling. As the pastry bakes to a golden crisp, it seals in the juices of the lamb, resulting in a rich and satisfying bite. The presentation is striking, with the lamb bone protruding from the pastry bundle, resembling a traditional tucker bag (a canvas bag used by stockmen). It is an impressive centerpiece for special dinners or festive gatherings, served elegantly with a smooth Madeira sauce and seasonal vegetables.Ingredients
Directions
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Preheat the oven to 180&# 194;°C (350ðF).
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Trim excess fat from the lamb loin and cut the meat into cubes, keeping the bones separate.
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Finely mince the onion, marjoram, parsley, and mint leaves.
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Pass the cubed lamb, minced onion, and herbs through a fine mincer plate or process in a food processor until finely ground.
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Place the minced mixture in a bowl, add the whole egg, and mix thoroughly.
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Season with salt and pepper to taste, then refrigerate for 15 minutes to firm up.
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Roll out the puff pastry sheets and cut four circles, each approximately 15 cm (6 inches) in diameter.
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Divide the lamb mixture into four equal portions and form each into a flat patty.
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Place a cleaned lamb cutlet bone into the center of each patty.
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Place each lamb patty with the bone in the center of a pastry circle.
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Fold the pastry up around the meat, pinching the edges together around the base of the bone to seal.
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For a decorative touch, you may tie the top of the pastry bundle with a piece of spaghetti.
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Place the tuckerbags on a lightly greased baking sheet.
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Brush the pastry with egg wash for a golden finish.
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Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
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Serve immediately with Madeira sauce and your choice of vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390.2kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 11.3g57%
- Cholesterol 121.2mg41%
- Sodium 91.9mg4%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.8g8%
- Sugars 0.0g
- Protein 32.8g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The term "Tuckerbag" refers to the canvas bags used by Australian stockmen to carry their food. This dish mimics that shape with the bone sticking out like a handle.
Ensure the lamb mixture is well-chilled before wrapping in pastry to prevent it from sliding out during baking.
If you do not have a meat mincer, a food processor works well, but be careful not to over-process the meat into a paste.
Madeira sauce can be made by reducing Madeira wine with beef stock and thickening with a roux, or you can use a high-quality store-bought version.
Leftovers can be stored in the refrigerator for up to 2 days, but the pastry may lose its crispness. Reheat in the oven to restore texture.
