Lamb Puff with Maple Oyster Mushrooms

Ingredients

• 2 boneless lamb loin
• 15 ml butter
• 30 ml melted butter
• 4 sheets phyllo dough
• 60 ml shallots or red onion, minced
• 200 g oyster mushrooms or others phyllo dough
• 60 ml shallots or red onion, minced
• 200 g oyster mushrooms or others minced
• 80 ml maple syrup
• 15 ml balsamic vinegar
• 80 ml granulated sugar
• 50 ml white or white wine vinegar
• 250 ml beef stock

Method

1. Preheat oven to 175° C (350° F). Trim fat and skin from lamb. In large skillet, melt the 15 ml (1 tbsp) butter over high heat and sear the lamb loins, browning on all sides. Remove meat and wipe fat from skillet with a paper towel. Put lamb in refrigerator for 5 minutes.
2. Brush the 4 phyllo sheets with the 30 ml (2 tbsp) melted butter. Layer 2 phyllo sheets and fold them in half. Put one cooled lamb loin on folded phyllo sheets and wrap. Repeat with remaining loin. Bake 15 to 20 minutes, depending on how you like your lamb.
3. Meanwhile, in same skillet, sauté the shallots and mushrooms. Deglaze with the maple syrup and cook 4 minutes over medium heat. Add balsamic vinegar and simmer 4 minutes.
4. In small saucepan, combine sugar and white vinegar and let it colour over high heat. Deglaze with beef stock and reduce 10 minutes. Add mushrooms to sauce. Heat 4 serving plates. Cover with sauce.
5. Cut each lamb loin into 4 to 6 pieces and divide among prepared serving plates. Serve immediately.