• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Loin in Puff Pastry

  • Recipe Submitted by on

Category: Main Dish, Meat

 Ingredients List

  • -------------------------------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


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

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

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