{"id":345,"date":"2011-08-13T18:50:28","date_gmt":"2011-08-13T18:50:28","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=345"},"modified":"2011-08-13T18:50:28","modified_gmt":"2011-08-13T18:50:28","slug":"lamb-in-phyllo-dough-food-and-wine-oct-%e2%80%9882","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=345","title":{"rendered":"LAMB IN PHYLLO DOUGH- FOOD AND WINE OCT. \u201882"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>2 t. veg. oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3-3 \u00bd lbs. rack of lamb boned to yield a 10 oz. fillet<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. plus 2 t. unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd lb. mushrooms finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 medium shallots<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 sheets of phyllo dough<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 egg slightly beaten<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>In a skillet heat oil until almost smoking.\u00a0 Add the lamb and saut\u00e9 over moderately high heat, turning until brown all over \u2013 2 to 3 minutes.\u00a0 Meat should remain rare.\u00a0 Season with salt and pepper, wrap and refrigerate until cold.\u00a0 Preheat oven to 400 degrees.\u00a0 Add 2 t. butter to skillet, add mushrooms and shallots and saut\u00e9 over moderate heat stirring frequently until moisture is gone.\u00a0 Let cool.\u00a0 Lay one sheet of phyllo dough on flat surface.\u00a0 Brush with butter.\u00a0 Place next sheet on top and brush with butter.\u00a0 Repeat with third sheet.\u00a0 Spoon mushroom mixture on phyllo, place lamb on top and coat with mushroom mixture.\u00a0 Fold bottom and sides over lamb.\u00a0 Brush egg on inside edge to seal.\u00a0 Place on baking sheet seam side down.\u00a0 Brush top with egg.\u00a0 Bake 20 minutes for medium rare.\u00a0 Let rest 10 minutes.\u00a0 Cut into 4 thick slices.\u00a0 Serve with Madeira sauce.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 t. veg. oil 3-3 \u00bd lbs. rack of lamb boned to yield a 10 oz. fillet Salt and pepper 3 T. plus 2 t. unsalted butter \u00bd lb. mushrooms finely chopped 3 medium shallots 3 sheets of phyllo dough &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=345\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[94,96],"class_list":["post-345","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-lamb","tag-phyllo-dough"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=345"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":347,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions\/347"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}