1 tbsp Olive oil
2 Shallots, finely chopped
2 Garlic, minced
1.50 cups Chopped mushrooms
1 tsp Fresh or dried thyme
1 tbsp Fresh parsley, chopped
1 tbsp Fresh chives, chopped
1 tbsp Apple cider vinegar
1 Boneless American lamb loin
Salt & pepper, to taste
1 Sheet of puff pastry, thawed
1 egg, whisked
1Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
2In 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.
3Remove the mushroom mixture from the skillet and place on a plate. Set aside.
4In 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.
5Remove the lamb from the skillet, cut into 2 pieces, and place on a plate.
6Next, 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.
7Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well.
8Place 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.
9Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing!
Ingredients
1 tbsp Olive oil
2 Shallots, finely chopped
2 Garlic, minced
1.50 cups Chopped mushrooms
1 tsp Fresh or dried thyme
1 tbsp Fresh parsley, chopped
1 tbsp Fresh chives, chopped
1 tbsp Apple cider vinegar
1 Boneless American lamb loin
Salt & pepper, to taste
1 Sheet of puff pastry, thawed
1 egg, whisked
Directions
1Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
2In 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.
3Remove the mushroom mixture from the skillet and place on a plate. Set aside.
4In 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.
5Remove the lamb from the skillet, cut into 2 pieces, and place on a plate.
6Next, 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.
7Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well.
8Place 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.
9Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing!
