Lamb Loin In Puff Pastry
----------------------RED WINE SAUCE---------------------- 6 Shallots, chopped 6 Fresh Mushrooms, chopped 2 oz Ground Lamb 2 tb Unsalted Butter 1 1/2 c Dry Red Wine 1 c Chicken Stock 1 c Veal Stock or Chicken Broth 3 Juniper Berries 1 Bay Leaf 3 Thyme Sprigs 2 Cloves Garlic 1 tb White Wine Vinegar 1 ts Lemon Juice Salt and Pepper -----------------------NUT STUFFING----------------------- 24 Pistachio Nuts 1/2 c Canned Chestnut Puree 8 oz Ground Lamb 1/3 c Brandy -----------------LAMB LOIN IN PUFF PASTRY----------------- 17 1/4 oz Package Puff Pastry Sheets 24 oz 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 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400 SectionsAbout Us© Quench Magazine |