Lamb Loin in Puff Pastry
| Yield: | 4 Servings |
| Categories: | Main Dishes, Meats |
| RED WINE SAUCE | ||
| 6 | Shallots, chopped | |
| 6 | Fresh Mushrooms, chopped | |
| 2 | oz | Ground Lamb |
| 2 | tb | 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 | tb | White Wine Vinegar |
| 1 | ts | Lemon Juice |
| Salt and Pepper | ||
| NUT STUFFING | ||
| 24 | Pistachio Nuts | |
| 1/2 | c | Canned Chestnut Puree |
| 8 | oz | Ground Lamb |
| 1/3 | c | Brandy |
| LAMB LOIN IN PUFF PASTRY | ||
| 17 1/4 | oz | Package Puff Pastry Sheets |
| 24 | oz | Boneless Lamb Loin Chops |
| Hot Cooked Vegetables |
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