| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | French | Meat | 4 | Servings |
INGREDIENTS
| 4 | (3/4 to 1-lb.) racks of lamb | |
| 5 | tb | Butter |
| 1 | lb | Fresh mushrooms; finely diced |
| 2 | Shallots; finely chopped | |
| Salt and pepper to taste | ||
| 6 | oz | Puff pastry dough (see recipe) |
| 1 | Egg | |
| 1 | tb | Milk |
| 2 | Shallots; chopped | |
| 1 | tb | Butter |
| 3 | c | Brown sauce |
| Salt and pepper to taste | ||
| 1/2 | c | Madeira wine |
INSTRUCTIONS
MADEIRA SAUCE Bone the lamb racks. Trim off any fat and membranous tissue. Melt 4 tbs. butter in a large saute pan over high heat. Add lamb racks & sear on all sides til browned. Remove from heat & refrigerate til cool. Melt remaining butter & saute the mushrooms & shallots til tender. Season with salt & pepper & allow to cool. Preheat oven to 375 F. Spread mushroom mixture over cooled lamb racks. Roll out puff pastry dough very thinly. Cut into pieces ample enough to wrap racks. Beat egg and milk together & brush again with egg wash, taking care to seal edges with the wash. Bake in preheated oven 15 mins., or til nicely browned. Serve w/Madeira Sauce. MADEIRA SAUCE: Saute shallots in butter til tender. Stir in brown sauce & simmer 15 mins. Season w/salt & pepper, remove from heat. Stir in wine. (Brown sauce can either be made from beef dripping or bought at gourmet store.) THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT/MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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