Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 (3/4 TO 1-LB.) RACKS OF LAMB
5 tb BUTTER
1 lb FRESH MUSHROOMS, FINELY
DICED
2 SHALLOTS, FINELY CHOPPED
SALT
PEPPER TO TASTE
6 oz PUFF PASTRY DOUGH (SEE
INDEX)
1 EGG
1 tb MILK

-----------------------MADEIRA SAUCE----------------------------
2 SHALLOTS, CHOPPED
1 tb BUTTER
3 c BROWN SAUCE
SALT
PEPPER TO TASTE
1/2 c MADEIRA WINE

Bone the lamb racks. Trim off any fat and mem- branous tissue. Melt 4
tbs. butter in a large saute pan over high heat. Add lamb racks
sear on all sides til browned. Remove from heat refrigerate til
cool. Melt remaining butter saute the mushrooms shallots til
tender. Season with salt pepper allow to cool. Pre- heat oven to
375 F. Spread mushroom mixture over cooled lamb racks. Roll out puff
pastry dough very thinly. Cut into pieces ample enough to wrap racks.
Beat egg and milk together brush again with egg wash, taking care
to seal edges with the wash. Bake in preheated oven 15 mins., or til
nicely browned. Serve w/Madeira Sauce. MADEIRA SAUCE:

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