Recipe provided by | Climbing Grier Mountain
Serves: 2
INGREDIENTS
1 tablespoon olive oil
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups chopped mushrooms
1 teaspoon fresh or dried thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon apple cider vinegar
1 boneless American lamb loin
salt and pepper to taste
1 sheet of puff pastry, thawed
1 large egg, whisked
DIRECTIONS
1. Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
2. In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes.
3. Remove the mushroom mixture from the skillet and place on a plate. Set aside.
4. In the same skillet use a bit more olive oil. Sprinkle the lamb loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden.
5. Remove the lamb from the skillet, cut into 2 pieces, and place on a plate.
6. Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9X13 rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border.
7. Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well.
8. Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10 minute mark because this loin cooks quickly.
8. Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing!
