| 1 | Red wine sauce: in large saucepan, brown shallots, mushrooms, and ground lamb in butter. |
| 2 | Stir in red wine, chicken stock, and veal stock. |
| 3 | Boil until reduced by half. |
| 4 | Add juniper berries, bay leaf, thyme, garlic, and vinegar. |
| 5 | Boil 10 minutes. |
| 6 | Strain sauce, discarding solids. |
| 7 | Return sauce to saucepan. |
| 8 | Stir in lemon juice and salt and pepper to taste. |
| 9 | Cover, keep warm. |
| 10 | Nut stuffing: while sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. |
| 11 | Add chestnut puree, ground lamb, and brandy. |
| 12 | Process briefly until blended. |
| 13 | Lamb loin in puff pastry: let puff pastry stand at room temperature according to package directions. |
| 14 | Mound ?of stuffing on each lamb loin. |
| 15 | Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. |
| 16 | Preheat oven to 400? |
| 17 | Gently unfold 1 sheet of pastry on lightly floured surface. |
| 18 | Press pastry together at the two fold seams to seal. |
| 19 | Cut pastry in half. |
| 20 | Repeat with remaining sheet of pastry. |
| 21 | Roll each pastry to 10x8" rectangle. |
| 22 | Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. |
| 23 | Overlap long sides of pastry over meat and fold over together to seal |
