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Recipe

Beggarsí Purses Of Lamb, Goat Cheese, And Pine Nuts On A Bed Of Rosemary Lentils

  • Yield: 4 main-course servings

Ingredients

  • 3 cups Rosemary Lentils
  • 1 boneless loin of lamb (about 1 pound), trimmed and cut into 4 medallions
  • 2 teaspoons Emeril's Creole Seasoning
  • 12 12- x 17-inch sheets frozen phyllo dough, thawed
  • 4 tablespoons olive oil
  • 4 cups rinsed and stemmed spinach leaves, loosely packed
  • 4 teaspoons minced shallots
  • 4 teaspoons minced garlic
  • 4 tablespoons pine nuts
  • 4 ounces (1/2 cup) goat cheese, such as Montrachet
  • 1/2 teaspoon salt
  • 8 turns freshly ground black pepper
  • 4 tablespoons chopped fresh basil

Directions

  • Prepare the Rosemary Lentils, and cover to keep warm.
  • Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.
  • Sprinkle the lamb with the Creole Seasoning and use your hands to coat the meat.
  • Heat a large dry skillet over high heat. When the skillet is very hot, add the seasoned lamb. Sear, turning every 2 minutes, until the meat is brown on all sides, for about 6 minutes total. Remove from the heat.
  • Make a stack of 3 phyllo sheets (keeping the remaining sheets covered to prevent them from drying) and brush the top sheet with 2 teaspoons of the oil. Place 1/2 cup of the spinach in the center, and sprinkle with 1 teaspoon of the shallots, 1 teaspoon of the garlic, and 1 teaspoon of the pine nuts. Place 1 tablespoon of goat cheese on top, a lamb mignon on the goat cheese, and another tablespoon of goat cheese on top of the meat. Sprinkle with 1/8 teaspoon of the salt and 2 turns of the pepper. Spread 1 tablespoon of the basil on top and add 1/2 cup spinach. Pull up the 4 corners of the phyllo to met one another and twist the top to create a sack like a party favor. Drizzle with 1 teaspoon oil, and use your fingers to rub it all over carefully. Repeat this procedure 3 more times, making a total of 4 ìpursesî.
  • Place the purses on a baking sheet and bake until theyíre golden brown, about 18 minutes.
  • To serve, place 3/4 cup of the rosemary Lentils on each of 4 dinner plates, and top with a beggarís purse.