4 (3/4 to 1-lb.) racks of lamb
5 tablespoon butter
1.1 lbs. fresh mushrooms, finely diced
2 shallots, finely chopped
Salt and pepper to taste
6½ oz. puff pastry
1 egg
1 tablespoon milk
Method: Preheat oven to 375°F. Bone the lamb racks. Trim off any fat and membranous tissue. Melt 4 tablespoons butter in a large sauté pan over high heat. Add lamb racks and sear on all sides until browned. Remove from heat and refrigerate until cool.
Melt remaining butter and sauté the mushrooms and shallots until tender. Season with salt and pepper and allow to cool. Spread mushroom mixture over cooled lamb racks. Roll out puff pastry dough very thinly. Cut into pieces big enough to wrap racks.
Beat egg and milk together to form an egg wash, brush across dough, making sure to seal edges with the wash. Bake in preheated oven 15 minutes, or until golden brown. Serve with madeira sauce. Serves 6
Madeira Sauce:
2 shallots, chopped
1 tablespoon butter
3 cups brown sauce
Salt and pepper to taste
½ cup madeira wine
Madeira Sauce Method: Sauté shallots in butter until tender. Stir in brown sauce and simmer 15 minutes. Season with salt and pepper, and remove from heat. Stir in wine. (Brown sauce can either be made from beef drippings or bought at a gourmet store.)