• 2 t. veg. oil

• 3-3 ½ lbs. rack of lamb boned to yield a 10 oz. fillet

• Salt and pepper

• 3 T. plus 2 t. unsalted butter

• ½ lb. mushrooms finely chopped

• 3 medium shallots

• 3 sheets of phyllo dough

• 1 egg slightly beaten

In a skillet heat oil until almost smoking.  Add the lamb and sauté over moderately high heat, turning until brown all over – 2 to 3 minutes.  Meat should remain rare.  Season with salt and pepper, wrap and refrigerate until cold.  Preheat oven to 400 degrees.  Add 2 t. butter to skillet, add mushrooms and shallots and sauté over moderate heat stirring frequently until moisture is gone.  Let cool.  Lay one sheet of phyllo dough on flat surface.  Brush with butter.  Place next sheet on top and brush with butter.  Repeat with third sheet.  Spoon mushroom mixture on phyllo, place lamb on top and coat with mushroom mixture.  Fold bottom and sides over lamb.  Brush egg on inside edge to seal.  Place on baking sheet seam side down.  Brush top with egg.  Bake 20 minutes for medium rare.  Let rest 10 minutes.  Cut into 4 thick slices.  Serve with Madeira sauce.