1 T. oil
2 boneless loins of lamb (each about 3/4 lb.)
6 slices Irish traditional bacon
1 sheet frozen puff pastry, thawed but cool
1 egg
1 T. water
1 bunch watercress, for garnish
Irish whiskey mustard sauce (see recipe below)

In heavy pot large enough to hold both loins, heat oil over medium heat. Add lamb and cook quickly on all sides, about 5 minutes. Transfer to plate to cool. Reserve pan for sauce. Wrap each loin in 3 slices bacon.

Divide puff pastry in half. Carefully roll out each half to about 1/4 inch thickness and large enough to wrap loins. Place each loin in center of pastry and roll up. Pinch to seal. Mix together egg and water to make wash and brush over pastry.

Line baking sheet with parchment paper. Place loins on sheet. Bake at 400 degrees about 20 minutes for medium-rare meat and until puff pastry is golden brown. Remove meat from oven and allow to rest 10 minutes.

To serve, slice each loin into 6 slices. Arrange 3 slices on each plate in shape of shamrock and garnish with watercress as stem. Spoon sauce around loins.

Makes 4 servings.

Irish whiskey mustard sauce:

1 t. butter
1 shallot, diced
1/4 C. Irish whiskey
3/4 C. chicken stock
2 T. Lakeshore Whole Grain Mustard, or other fine mustard

In reserved pan, melt butter over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add whiskey and, with spatula, scrape up any bits from bottom of pan. Cook until whiskey is reduced by half, about 2 minutes. Add stock and reduce by half again, about 5 minutes. Stir in mustard.