| 1 | For roasted shallot balsamic vinegar sauce: in a medium saucepan place the beef stock and balsamic vinegar. |
| 2 | Heat them on medium high for 10 to 15 minutes, or until the liquid is reduced to ? |
| 3 | While stirring constantly, add the butter pieces one at a time, and whisk them in so that they are well incorporated. |
| 4 | Add the roasted shallots, salt and pepper. |
| 5 | Set aside while you prepare the lamb. |
| 6 | Rub the lamb loins with the 1 tablespoon of olive oil and garlic clove. |
| 7 | Sprinkle them with the salt and the pepper. |
| 8 | In a heavy skillet place the 2 tablespoons of olive oil and heat it on medium until it is hot. |
| 9 | Sear the lamb on both sides. |
| 10 | Cut the puff pastry sheet so that it is the length of the lamb loin and 2-?times as wide. |
| 11 | Place the lamb in the center of the sheet. |
| 12 | Top the lamb with the roasted peppers, feta cheese, and cooked spinach. |
| 13 | Fold one end of the dough over the lamb. |
| 14 | Brush the other side of the pastry with the egg wash and then fold it over on top of the other pastry end by 2". |
| 15 | Cut off the extra dough and reserve it. |
| 16 | Crimp the open ends together with your fingers. |
| 17 | Turn the wrapped lamb over. |
| 18 | Make a braid the length of the lamb with the left-over pastry dough. |
| 19 | Brush the top of the dough with the egg wash and place the braid on top. |
| 20 | Preheat the oven to 425°F. |
| 21 | Bake the wrapped lamb for 12 to 15 minutes, or until the dough is golden brown. |
| 22 | Serve the baked lamb with the roasted shallot balsamic vinegar sauce |
