1 ten to twelve ounce boneless lamb loin
3 ounces duxelle mushroom stuffing 
1 ounce pate de maison
Salt and pepper 

Duxelle Mushroom Stuffing
2 ounces olive oil 
1 pound mushrooms
3 tablespoons shallots, finely chopped
1/2 cup Chardonnay or other dry white wine
Salt and white pepper to taste

Herb Infused Demi Jus
8 ounces Zinfandel or other dry red wine
1 tablespoon shallots
1 bay leaf
4 springs fresh thyme
10 black peppercorns
12 ounces rich brown sauce
3 sprigs fresh thyme
1 sprig fresh rosemary
4 sprigs fresh parsley
10 leaves fresh mint

First, prepare duxelle mushroom stuffing. Finely grind the mushrooms in a food processor. Heat olive oil in a skillet. Add the shallots and begin to sweat until soft. Add the mushrooms and cook and mix until the mushrooms begin to release their own juices. As soon as the mushrooms are about dry, add the Chardonnay and reduce until all the wine has been absorbed into the mushrooms. Season with salt and pepper. Set aside to cool  

Now prepare the au jus. In a small saucepan, add the Zinfandel, the shallots, bay leaf, peppercorns and four sprigs thyme and reduce down to three ounces. Add the rich brown sauce and reduce again to six ounces. Remove from the flame and add all the remaining herbs at one time and let stand until the full flavor of the herbs have been absorbed. Strain through a fine strainer and place back into the saucepot.

Finally, pan sear the lamb just rare, set aside and cool. When the lamb is cool, rub the pate on one side of the loin. Next place the duxelle stuffing on top of the loin. Wrap with the puff pastry. Brush with egg yolk and bake at 400 degrees until golden brown.  Serve with au jus.

Yield: 2 to 4 servings

Recipe from: Chef Julio Camberos, Van Ruiten-Taylor Winery, Lodi, California, USA