Rack of Lamb with Spinach and Mushroom Pastries

Trim the mushrooms and coarsely chop. Remove about 40 grams (approximately 1 1/2 ounce) and finely chop.

Rinse the rack of lamb and pat dry.

Crush the coriander and pepper coarsely in a mortar. Season the lamb with the mixture and with salt. Brown in hot oil on all sides. Bake in a preheated oven at 100°C (approximately 200°F) for about 20-25 minutes, until pink in the center.

Peel the shallot and chop finely. Sauté in the pan drippings and deglaze with red wine. Boil down, then pour in the broth. Add 2 sprigs of thyme, juniper berries and bay leaf and simmer until reduced by about half.

Roll out the thawed puff pastry and cut into two squares about 10 x 10 cm (approximately 4 x 4 inches).

Rinse the spinach, trim and set aside a few leaves for garnish. Sauté the finely chopped mushrooms with garlic in 1 tablespoon of hot butter, add the spinach and sauté while stirring until all liquid evaporates. Season with salt and pepper then set aside to cool.

Spread some of the spinach mixture on the center of the dough sheets and brush the edges with egg yolk. Fold into a triangle over the filling and press the edges down lightly. Brush with remaining egg yolk and bake at 200°C (approximately 400°F) for about 10 minutes. Remove the lamb from the oven, wrap in aluminum foil and let rest.

Fry the remaining mushrooms in 2 tablespoons butter and season with salt and pepper.

Pour the pan drippings from the lamb through a sieve into a saucepan. Bring to a boil, then remove from the heat and stir in the remaining cold butter in pieces. Season with salt, pepper and red currant jelly.