Loin of Lamb en Croute with Shallot/Balsamic Vinega

Name: Loin of Lamb en Croute with Shallot/Balsamic Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups beef stock prefer veal stock if possible; 1 1/4 cups balsamic vinegar; 1/2 pound butter cut into small pieces; 8 each shallots roasted and finely chopped; 1 x salt and black pepper to taste; 4 6 ounce lamb loins, cleaned; 1 tablespoon olive oil; 1 clove garlic; 1 x salt and black pepper; 2 tablespoons olive oil; 4 sheets puff pastry; 2 each sweet red bell peppers roasted, peeled, seeded and cut into 1/2 inch strips; 8 ounces feta cheese crumbled; 1 cup spinach cooked and drained; 1 large eggs beaten with water; 1 tablespoon water to beat with egg

Servings: persons

2 cups beef stock prefer veal stock if possible
1 1/4 cups balsamic vinegar
1/2 pound butter cut into small pieces
8 each shallots roasted and finely chopped
1 x salt and black pepper to taste
4 6 ounce lamb loins, cleaned
1 tablespoon olive oil
1 clove garlic
1 x salt and black pepper
2 tablespoons olive oil
4 sheets puff pastry
2 each sweet red bell peppers roasted, peeled, seeded and cut into 1/2 inch strips
8 ounces feta cheese crumbled
1 cup spinach cooked and drained
1 large eggs beaten with water
1 tablespoon water to beat with egg

1
For Roasted Shallot Balsamic Vinegar Sauce: In a medium saucepan place the beef stock and balsamic vinegar.
2
Heat them on medium high for 10 to 15 minutes, or until the liquid is reduced to 1/4.
3
While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated.
4
Add the roasted shallots, salt and pepper.
5
Set aside while you prepare the lamb.
6
Rub the lamb loins with the 1 tablespoon of olive oil and garlic clove.
7
Sprinkle them with the salt and the pepper.
8
In a heavy skillet place the 2 tablespoons of olive oil and heat it on medium until it is hot.
9
Sear the lamb on both sides.
10
Cut the puff pastry sheet so that it is the length of the lamb loin and 2 1/2 times as wide.
11
Place the lamb in the center of the sheet.
12
Top the lamb with the roasted peppers, feta cheese, and cooked spinach.
13
Fold one end of the dough over the lamb.
14
Brush the other side of the pastry with the egg wash and then fold it over on top of the other pastry end by two inches.
15
Cut off the extra dough and reserve it.
16
Crimp the open ends together with your fingers.
17
Turn the wrapped lamb over.
18
Make a braid the length of the lamb with the left-over pastry dough.
19
Brush the top of the dough with the egg wash and place the braid on top.
20
Preheat the oven to 425 degrees F. Bake the wrapped lamb for 12 to 15 minutes, or until the dough is golden brown.
21
Serve the baked lamb with the Roasted Shallot Balsamic Vinegar Sauce.

1124

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups beef stock prefer veal stock if possible, 1 1/4 cups balsamic vinegar, 1/2 pound butter cut into small pieces, 8 each shallots roasted and finely chopped, and more.

Yes, Loin of Lamb en Croute with Shallot/Balsamic Vinegar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Loin of Lamb en Croute with Shallot/Balsamic Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions