Crusted lamb loin

06568 LAMB LOIN CRUSTED 4 PERSONS INGREDIENTS 500 g boneless Lamb loin, 200 g mushrooms, 2 shallots, 1/2 l of milk, 100 ml of porto, 15 leaves of chard, 1 sheet of frozen pastry, 1 tablespoon chopped chives, 1 tablespoon of chopped parsley, 3 tablespoons butter, 2 tablespoons flour, 1 egg, olive oil, salt, pepper, nutmeg Flavored PROCESS the meat with salt, pepper, roasted and bind them as a doratela in a little oil. Taglaite sliced mushrooms and saute it in oil with chopped shallots; Add the liqueur, let it reduce a bit then put the parsley and chives. Boil the beets in salted water for a few minutes. place half of these on to a cloth and keep the other half for the sauce. Roll out the pastry thawed, lisciatela lightly with a rolling pin dusted with flour. placed above the beet leaves dry, cover with mushrooms (keep by 3 tablespoons) and place the loin in the Center. Roll up the pastry, sprinkle with strips of pastry. Prick with a fork, to exit steam and brush the surface with beaten egg. Cook in the oven for about 45 minutes to Brown the flour in butter, pour the milk little by little, stirring quickly and cucete over low heat for 20 minutes season with salt, pepper and nutmeg, add the Chard and mushrooms kept aside, Cook for a few minutes. Blend to obtain a fine sauce and serve accompanied with the lamb.