ROASTED SHALLOT

–BALSAMIC VINEGAR SAUCE–
2 c Beef stock
1 1/4 c Balsamic vinegar
1/2 lb Butter
– cut into small pieces
8 Shallots; roasted
– and finely chopped
Salt & Pepper (to taste)

–LOIN OF LAMB EN CROUTE–
4 Lamb loins (6 oz each)
– cleaned
1 tb Olive oil
1 Garlic clove
Salt and pepper
2 tb Olive oil
4 Sheets puff pastry
2 Red bell peppers, roasted
– peeled, seeded, and
– cut into 1/2″ strips
8 oz Feta cheese, crumbled
1 c Cooked spinach; drained
1 Egg; beaten with water
1 tb Water (to beat with egg)

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 425F.
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.