Loin Of Lamb En Crote With Shallot/balsamic

When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs	Sami	Meats, Sauces	4	Servings

INGREDIENTS

2	c	Beef stock
1 1/4	c	Balsamic vinegar
1/2	lb	Butter
		cut into small pieces
8		Shallots, roasted
		and finely chopped
		Salt & Pepper, to taste
4		Lamb loins, 6 oz each
		cleaned
1	T	Olive oil
1		Garlic clove
		Salt and pepper
2	T	Olive oil
4		Sheets puff pastry
2		Red bell peppers, roasted
		peeled seeded and
		cut into 1/2" strips
8	oz	Feta cheese, crumbled
1	c	Cooked spinach, drained
1		Egg, beaten with water
1	T	Water, to beat with egg

INSTRUCTIONS

For Roasted Shallot Balsamic Vinegar Sauce:  In a medium saucepan
place the beef stock and balsamic vinegar. Heat them on medium high
for 10 to 15 minutes, or until the liquid is reduced to 1/4. While
stirring constantly, add the butter pieces one at a time, and whisk
them in so that they are well incorporated. Add the roasted shallots,
salt and pepper. Set aside while you prepare the lamb. Rub the lamb
loins with the 1 tablespoon of olive oil and garlic clove. Sprinkle
them with the salt and the pepper. In a heavy skillet place the 2
tablespoons of olive oil and heat it on medium until it is hot.  Sear
the lamb on both sides. Cut the puff pastry sheet so that it is the
length of the lamb loin and 2-1/2 times as wide. Place the lamb in  the
center of the sheet. Top the lamb with the roasted peppers, feta
cheese, and cooked spinach. Fold one end of the dough over the lamb.
Brush the other side of the pastry with the egg wash and then fold it
over on top of the other pastry end by 2". Cut off the extra dough  and
reserve it.  Crimp the open ends together with your fingers. Turn  the
wrapped lamb over.  Make a braid the length of the lamb with the
left-over pastry dough. Brush the top of the dough with the egg wash
and place the braid on top. Preheat the oven to 425Ã¸F. Bake the
wrapped lamb for 12 to 15 minutes, or until the dough is golden  brown.
Serve the baked lamb with the Roasted Shallot Balsamic Vinegar  Sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”