Lamb loin in puff pastry
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Lamb loin in puff pastry
Last updated 6/12/2012 1:21:39 AM. Recipe ID 53948. Report a problem with this recipe.
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      Title: Lamb loin in puff pastry
 Categories: Main dish, Meats, Cyberealm
      Yield: 4 Servings
MMMMM-----------------------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

MMMMM------------------------NUT STUFFING-----------------------------
     24    Pistachio Nuts
    1/2 c  Canned Chestnut Puree
      8 oz Ground Lamb
    1/3 c  Brandy

MMMMM------------------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. 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

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Recipe ID 53948 (Apr 03, 2005)

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