Lamb Loin In Puff Pastry Recipe

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Servings: 4


Cost per serving $2.43 view details


  1. Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and grnd lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil till reduced by half. Add in juniper berries, bay leaf, thyme, garlic, and vinegar.
  2. Boil 10 min. Strain sauce, discarding solids. Return sauce to saucepan.
  3. Stir in lemon juice and salt and pepper to taste. Cover, keep hot.
  4. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns till minced. Add in chestnut puree, grnd lamb, and brandy. Process briefly till blended.
  5. 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.
  6. Using hands, mold stuffing around lamb till loin is completely enclosed with stuffing mix. Preheat oven to 400 . 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.
  7. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry.
  8. Overlap long sides of pastry over meat and fold over together to seal.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 4 servings
Calories 409  
Calories from Fat 218 53%
Total Fat 24.38g 30%
Saturated Fat 11.19g 45%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 348mg 14%
Potassium 484mg 14%
Total Carbs 5.59g 1%
Dietary Fiber 1.2g 4%
Sugars 1.28g 1%
Protein 14.87g 24%
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