Loin of Lamb en Croute with Asparagus and Morels

Can be made almost entirely in advance
Makes 4 servings

1 1/2 lbs. loin of lamb
salt and pepper to season
2 Tbs.vegetable oil
2 Tbs. unsalted butter
2 Tbs. shallots, finely chopped
2 Tbs. garlic, minced
4 large morels (about 1/4 lb.), thinly sliced (If morels are not available, substitute any type of fresh mushrooms.)
1/2 lb. fresh spinach leaves, cleaned
1/2 cup sundried tomatoes, chopped (tomatoes should be reconstituted in water, not packed in oil)
1/2 cup asparagus, blanched.
1 large egg
1 sheet of puff pastry (from a 17 1/4-oz package frozen puff pastry), thawed just before assembling the dish for baking
1 cup veal or beef demiglace (available at specialty stores. If you can't find it, use 2 cups of veal or beef stock, and boil until stock is reduced by half).
2 Tbs. Madeira wine

Prepare lamb

  1. Pat loin of lamb dry; season with salt and pepper.
  2. Pour 1 Tbs. of oil into sauté pan; sear lamb until brown on both sides.
  3. Cover lamb tightly with plastic wrap, to hold in juices; refrigerate lamb until cold, at least 1 hour. (This can be done a day ahead. If so, remove lamb from refrigerator and bring to room temperature before continuing.)

Prepare vegetable fillings

(The spinach, asparagus, and morels also can be prepared a day in advance and brought to room temperature just before assembling the dish.)

  1. Put 1 Tbs. butter, 1 Tbs. shallots, 1 Tbs. garlic, spinach, and sundried tomatoes in heavy skillet. Stir over moderate heat until spinach is wilted, about 1 minute; add salt and pepper to taste. Transfer spinach mixture to bowl; cool completely or cover and refrigerate, if you wish.
  2. Melt rest of butter in heavy skillet; add remaining shallots and garlic, plus the morels. Cook over moderate heat, stirring until morels have released their liquid, about 3 to 5 minutes. Add salt and pepper to taste. Transfer morel mixture to a bowl to cool completely or cover and refrigerate, if you wish.
  3. Remove tough ends of asparagus, cutting them off at an angle. Place asparagus in boiling water for one minute. Remove and place in a bowl of ice water, to stop the cooking process; drain completely, cover and refrigerate, if you wish.

To assemble

  1. Ten to 15 minutes before cooking, preheat oven to 400°.
  2. Lightly beat egg in a small bowl, to make an egg wash.
  3. On a lightly floured surface, roll out thawed puff pastry sheet into a 14-inch square.
  4. Spread spinach on pastry puff dough. Layer the asparagus, then the morels on top.
  5. Place the lamb on top and fold puff pastry over the lamb, tucking ends neatly underneath (as if wrapping a gift) to make a beautiful presentation.
  6. Place lamb seam side down on a cookie sheet that has been sprayed with nonstick spray; brush the top and sides of the wrapped lamb with egg wash.
  7. Bake 20 minutes or until pastry is golden.

Make sauce while pastry-wrapped lamb is baking:

In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.

Using a very sharp non-serrated knife, slice lamb en croute into individual portions and serve with sauce.

To accompany the pastry-wrapped lamb, Chef Susan Maddox likes to serve mesclun salad with dried cranberries, candied walnuts, blue cheese, and a sweet vinaigrette dressing. She also prepares wild rice and serves steamed broccoli, dressed simply with butter and lemon zest.

Image credit: Delicious Magazine

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