Preparation:
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 425øF. 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. |
