----------------------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 400C8.
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 315-786-1129
-----
|
