"Nicely seasoned morel and oyster mushrooms flavor this lamb rack wrapped in puff pastry, it pairs well with a great summer day!" — Chefbendiaz
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fresh morel mushrooms, sliced
fresh oyster mushrooms, stemmed and sliced
dry white wine
dried parsley flakes
ground black pepper
rack of lamb, trimmed and frenched
frozen puff pastry, thawed
egg yolk, beaten
chopped fresh parsley
I was unable to find fresh morels so I doubled the oyster mushrooms. Prepped it early and refrigerated it for about 2 hours. Took it out of the fridge about 30 minutes before baking. Found that I had to raise the oven temp to 400 and cook had to cook another 10 to 15 minutes to cook pastry and the meat came out medium rare. My guests loved it and went back for seconds.
The pastry dough needs a 425F degree oven to cook properly.
This recipe was a disaster! Puff pastry will not brown at 350 so I raised the temp to 400 and gave it the 15 minutes. The pastry was nicely browned but the lamb was raw. Normally a rack of lamb will cook in 15 minutes in a hot oven but the pastry acted like insulation. Very disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Pastry-Wrapped Lamb Rack
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 575
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