Lamb Loin in Puff Pastry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red wine sauce | |||
| 6 | each |
shallots
chopped |
*
|
| 6 | each |
mushrooms
fresh, chopped |
|
| 2 | ounces |
ground lamb
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 ½ | cups |
red wine
dry |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
beef stock
or chicken broth, prefer veal stock if possible |
|
| 3 | each |
juniper berries
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
thyme sprigs
|
* |
| 2 | cloves |
garlic
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| Nut stuffing | |||
| 24 | each |
pistachio nuts
|
*
|
| ½ | cup |
chestnuts
puree |
*
|
| 8 | ounces |
ground lamb
|
|
| ⅓ | cup |
brandy
|
*
|
| Lamb loin in puff pastry | |||
| 17 ¼ | ounces |
puff pastry
|
*
|
| 24 | ounces |
lamb loin
chops, boneless |
*
|
| 1 | x |
vegetables
cooked, hot |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red wine sauce | |||
| 6 | each |
shallots
chopped |
*
|
| 6 | each |
mushrooms
fresh, chopped |
|
| 57.8 | ml/g |
ground lamb
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 355 | ml |
red wine
dry |
*
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
beef stock
or chicken broth, prefer veal stock if possible |
|
| 3 | each |
juniper berries
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
thyme sprigs
|
* |
| 2 | cloves |
garlic
|
|
| 15 | ml |
white wine vinegar
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| Nut stuffing | |||
| 24 | each |
pistachio nuts
|
*
|
| 118 | ml |
chestnuts
puree |
*
|
| 231.2 | ml/g |
ground lamb
|
|
| 79 | ml |
brandy
|
*
|
| Lamb loin in puff pastry | |||
| 498.5 | ml/g |
puff pastry
|
*
|
| 693.6 | ml/g |
lamb loin
chops, boneless |
*
|
| 1 | x |
vegetables
cooked, hot |
* |
Directions
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 purée, 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 ¼ 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 inch 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.
