| 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 400ø. 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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