---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meats, Cyberealm
       Yield: 4 servings
 ----------------------RED WINE SAUCE----------------------
       6    Shallots, chopped
       6    Fresh Mushrooms, chopped
       2 oz Ground Lamb
       2 tb Unsalted Butter
   1 1/2 c  Dry Red Wine
       1 c  Chicken Stock
       1 c  Veal Stock or Chicken Broth
       3    Juniper Berries
       1    Bay Leaf
       3    Thyme Sprigs
       2    Cloves Garlic
       1 tb White Wine Vinegar
       1 ts Lemon Juice
            Salt and Pepper
 -----------------------NUT STUFFING-----------------------
      24    Pistachio Nuts
     1/2 c  Canned Chestnut Puree
       8 oz Ground Lamb
     1/3 c  Brandy
 -----------------LAMB LOIN IN PUFF PASTRY-----------------
  17 1/4 oz Package Puff Pastry Sheets
      24 oz Boneless Lamb Loin Chops
            Hot Cooked Vegetables
   Red Wine Sauce: In large saucepan, brown shallots,
   mushrooms, and ground lamb in butter. Stir in red
   wine, chicken stock, and veal stock. Boil until
   reduced by half. Add juniper berries, bay leaf, thyme,
   garlic, and vinegar. Boil 10 minutes. Strain sauce,
   discarding solids. Return sauce to saucepan. Stir in
   lemon juice and salt and pepper to taste. Cover, keep
   Nut Stuffing: While sauce is reducing, in food
   processor, pulse pistachio nuts with on/off turns
   until chopped. Add chestnut puree, ground lamb, and
   brandy. Process briefly until blended.
   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. Using hands,
   mold stuffing around lamb until loin is completely
   enclosed with stuffing mixture. Preheat oven to 400ø.
   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. Roll each pastry to 10x8 rectangle.
   Arrange a wrapped lamb loin crosswise in center of
   each sheet of pastry.
   Overlap long sides of pastry over meat and fold over
   together to seal.
    Typed for you by Katherine Smith, Cyberealm BBS
   Watertown NY 315-786-1129