Lamb Loin In Puff Pastry

Sexuality in the context of heterosexual marriage is not only good, but exclusively good. Only heterosexual marriage relationships can show forth the complementary design of men and women. According to the apostle Paul, one of the purposes of marriage is to show forth the mystery of Christ and the church (Eph. 5:32). If marriage can be construed as a man and a man or a woman and a woman, what is left of the glorious mystery of Christ and the church? We are left with only Christ and Christ or church and church.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		Cyberealm, Main dish, Meats	4	Servings

INGREDIENTS

6		Shallots, chopped
6		Fresh Mushrooms, chopped
2	oz	Ground Lamb
2	T	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	T	White Wine Vinegar
1	t	Lemon Juice
		Salt and Pepper
24		Pistachio Nuts
1/2	c	Canned Chestnut Puree
8	oz	Ground Lamb
1/3	c	Brandy
17 1/4	oz	Package Puff Pastry Sheets
24	oz	Boneless Lamb Loin Chops
		Hot Cooked Vegetables

INSTRUCTIONS

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 400Ã¸. 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  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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