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Name: Loin of Lamb En Cro?te with Shallot/balsamic
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Salt and pepper; 4 Sheets puff pastry; 8 Shallots; roasted; 8 oz Feta cheese, crumbled; 2 c Beef stock; 1 c Cooked spinach; drained; 1 Egg; beaten with water; 1 1/4 c Balsamic vinegar; 2 Red bell peppers, roasted; 4 Lamb loins (6 oz each); 2 tb olive oil; 1 tb Water (to beat with egg); 1 Garlic; Salt & Pepper (to taste); 1/2 lb Butter; 1 tb olive oil

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INGREDIENTS

Salt and pepper
4 Sheets puff pastry
8 Shallots; roasted
8 oz Feta cheese, crumbled
ROASTED SHALLOT
2 c Beef stock
LOIN OF LAMB EN CROUTE
1 c Cooked spinach; drained
1 Egg; beaten with water
1 1/4 c Balsamic vinegar
2 Red bell peppers, roasted
4 Lamb loins (6 oz each)
2 tb olive oil
1 tb Water (to beat with egg)
BALSAMIC VINEGAR SAUCE
1 Garlic
Salt & Pepper (to taste)
1/2 lb Butter
1 tb olive oil

Servings

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 425F. 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.

NOTES

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Loin of Lamb En Cro?te with Shallot/balsamic

Salt and pepper
4 Sheets puff pastry
8 Shallots; roasted
8 oz Feta cheese, crumbled
 ROASTED SHALLOT
2 c Beef stock
 LOIN OF LAMB EN CROUTE
1 c Cooked spinach; drained
1 Egg; beaten with water
1 1/4 c Balsamic vinegar
2 Red bell peppers, roasted
4 Lamb loins (6 oz each)
2 tb olive oil
1 tb Water (to beat with egg)
 BALSAMIC VINEGAR SAUCE
1 Garlic
 Salt & Pepper (to taste)
1/2 lb Butter
1 tb olive oil

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 425F.  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.

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Nutrition

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Serving Size: 1 Serving (918g)
Recipe Makes: 4 Servings

Calories: 2168
Calories from Fat: 1623 (75%)

Amt Per Serving		% DV

	Total Fat 180.3g	240 %
	Saturated Fat 80.4g	402 %
	Monounsaturated Fat 74.3g
	Polyunsanturated Fat 14.7g
Cholesterol 243.8mg		75 %
Sodium 2325.7mg		80 %
Potassium 1099.7mg		29 %
Total Carbohydrate 113.9g		34 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 110.5g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2168

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