Australian Lamb Loin with Spinach
and Pine Nuts

4 eye of Australian Lamb loin
1 large sheet of puff pastry cut in 4 pieces
Small amount of chopped fresh thyme
Small amount of chopped fresh rosemary
1 cup dried fresh morels
1 cup chantrelle mushrooms
1 ½ cups button mushrooms
1 large Portabello mushroom
1 good-size Cepe or Porcini mushroom
15-20 small shallots
2 cups lamb jus (reduced to a glaze)
1 teaspoon Dijon mustard
1 clove garlic crushed
1 tablespoon unsalted butter
1 cup red wine
1 tablespoon sour cream
kosher salt and black pepper
2 bunches large-leaf English spinach
½ medium yellow onion finely diced
pinch salt
¼ cup pine nuts roasted in the oven until brown
1 cup fresh heavy cream
cracked black pepper
pinch nutmeg
2 tablespoons unsalted butter
dried bread crumbs
1 large sheet of puff pastry cut into 4 pieces
1 teaspoon melted butter with 1 teaspoon flour

Wash, de-stem and blanche the spinach straight in and out of hot water and refresh in iced water. Squeeze out any water and chop fairly small. In a pan, melt the butter and sauté the onion, then spinach. Season with salt, pepper and nutmeg.

Pour in cream and pinenuts. Once boiling, place in butter/flour mixture. Cook out on low heat, then add enough bread crumbs so as to bring the mixture together. Cool and set aside.

In a pan, melt the butter. Cut mushrooms all in a similar size and sauté with garlic until all the water has evaporated. Deglaze with the red wine; reduce, then add the lamb jus, Dijon mustard and sour cream. Adjust with salt and pepper.

To prepare the lamb loin, remove silver-skin and butterfly open so as to form a mat.

Place most of the morels together in the loin and roll up, so as to put loin back in place. Tie with butchers string, rub with rosemary and thyme, and sear in a nonstick pan until brown on the outside. Then refrigerate before removing string. Lamb still being raw inside.

Roll out the pastry so as to thin out a little and cut into four pieces, then cut four tags out of the corners to allow you to "wrap" the loin. Place an even amount of the spinach mixture along the center of the pastry long enough for the loin to sit in. Repeat on all four sheets. Eggwash with yolk and brush all four tags, then wrap the loins and place on a greased baking tray, seam side down. Brush all over with egg yolk and a small amount of cold water. Bake at 375°F convection until golden brown. Lamb should be medium rare once pastry is golden.

To serve, spoon Mushroom Ragout onto a plate. Slice each loin into four nice cuts, place on top of ragout and serve.