Loin Of Lamb En Cro–Te with Shallot/Balsamic Vinegar Sauce

Directions

1. 1

   ROASTED SHALLOT------------------------------ ---------------------------BALSAMIC VINEGAR SAUCE--------------------------- 2 c Beef stock 1

2. 2

   roasted - and finely chopped Salt & Pepper (to taste) ---------------------------LOIN OF LAMB EN CROUTE--------------------------- 4 Lamb lo

3. 3

   drained 1 Egg

4. 4

   beaten with water 1 tb Water (to beat with egg) For Roasted Shallot Balsamic Vinegar Sauce: In a medium saucepan place the beef stock and ba

5. 5

   Heat them on medium high for 10 to 15 minutes, or until the liquid is reduced to 1/4

6. 6

   While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated

7. 7

   Add the roasted shallots, salt and pepper

8. 8

   Set aside while you prepare the lamb