ChefBenDiaz

Ingredients:
1 ea. New Zealand Lamb Rack (Clean & Frenched )
1 ea. Puff Pastry Sheet
3 oz. Morel Mushrooms
3 oz. Oyster Mushrooms
1 oz. Shallots
1 tsp. Cumin
1 tsp. Paprika
1 tsp. Oregano
2 tsp. Brown Sugar
1 tsp. Garlic
1 tsp. Parsley
2 tsp. Black Pepper
2 tsp. Kosher Salt
1 oz. White Wine
6 oz. Demi Glaze
1 oz. Butter
2 ea. Egg yolk

Directions:
-in a Small sauté pan add the mushrooms, shallots and sauté, deglaze with wine and reduce until a paste. Next gather all the dry ingredients into a mixing bowl and blend until all ingredients are evenly distributed, now rub the rack of lamb all around. Spread the mushroom mixture on the puff pastry covering the entire surface; now place the lamb rack in the middles of the sheet cut slits into the dough so that the bones will go threw them without tearing the pastry. Cover the lamb making sure to that the pastry does not tear, now whisk the yolks and brush onto the pastry place into refrigerator for 10 min. pre heat the oven at 350 degrees. While that is going in a small sauce pot add the demi glaze and bring to a simmer finish it with the butter. Place the lamb in the oven for 15 min. then remove and let sit for 5 min. slice the lamb and arrange on a square plate, drizzle the sauce around the plate, garnish with chopped parsley.


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