Loin of Lamb En Cro?te with Shallot/balsamic Vinegar Sauc
| Yield: | 4 Servings |
| Categories: | Meats, Sauces |
| ROASTED SHALLOT | ||
| BALSAMIC VINEGAR SAUCE | ||
| 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) | ||
| LOIN OF LAMB EN CROUTE | ||
| 4 | Lamb loins (6 oz each) cleaned | |
| 1 | tb | Olive oil |
| 1 | Garlic clove | |
| Salt and pepper | ||
| 2 | tb | 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 | tb | Water (to beat with egg) |
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