Recipe - Lamb Loin In Puff Pastry

RED WINE SAUCE
6 Shallots, chopped
6 Fresh Mushrooms, chopped
2 ounce Ground Lamb
2 tablespoon Unsalted Butter
1 One half cup Dry Red Wine
1 cup Chicken Stock
1 cup Veal Stock or Chicken Broth
3 Juniper Berries
1 Bay Leaf
3 Thyme Sprigs
2 Cloves Garlic
1 tablespoon White Wine Vinegar
1 teaspoon Lemon Juice
Salt and Pepper

NUT STUFFING
24 Pistachio Nuts
One half cup Canned Chestnut Puree
8 ounce Ground Lamb
1/3 cup Brandy

LAMB LOIN IN PUFF PASTRY
17 One fourth ounce Package Puff Pastry Sheets
24 ounce Boneless Lamb Loin Chops
Hot Cooked Vegetables

Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground
lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until
reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar.
Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan.
Stir in lemon juice and salt and pepper to taste. Cover, keep warm.

Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio
nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and
brandy. Process briefly until blended.

Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature
according to package directions. Mound One fourth of stuffing on each lamb loin.
Using hands, mold stuffing around lamb until loin is completely enclosed
with stuffing mixture. Preheat oven to 400ø. Gently unfold 1 sheet of
pastry on lightly floured surface. Press pastry together at the two fold
seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry.
Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise
in center of each sheet of pastry.

Overlap long sides of pastry over meat and fold over together to seal.

Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 3157861129

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini