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1
Heat the olive oil in a skillet over medium-high heat.
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2
Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft.
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3
Pour in the white wine, and cook until evaporated.
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4
Scrape the mushrooms onto a plate, and set aside to cool.
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5
Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl.
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6
Coat the lamb rack with the spice mixture and set aside.
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7
Preheat oven to 350 degrees F (175 degrees C).
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8
Line a baking sheet with aluminum foil and lightly grease.
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9
Spread the mushroom mixture evenly over one side of the puff pastry.
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10
Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack.
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11
Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal.
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12
Place onto the prepared baking sheet and brush with the beaten egg yolk.
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13
Refrigerate the lamb for 10 minutes before baking.
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14
Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes.
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15
Remove, and let rest for 5 minutes before slicing.
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16
While the lamb is resting, bring the demi-glace to a simmer in a small saucepan.
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17
Whisk in the butter until dissolved.
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18
Drizzle the demi-glace over the sliced lamb chops, and sprinkle with chopped fresh parsley to garnish.
