Ingredients:
Tenderloins:
6ea, Lamb Tenderloins
1cup Clarified Butter
6 sheets Phyllo Pastry
1 TBS Dijon mustard
1 cup blanched and squeezed Dried Spinach
1cup Finely Chopped cooked Mushrooms

Sauce:
1 cup demi glace, made from Reduced Veal Stock
1 cup lamb glace, made from reduced lamb stock
½ bottle of Madeira
3 shallots
1 stalk of celery
1 carrot
5 sprigs of thyme
Pinch of cumin

Carrots:
18 Baby Carrots
6 each garlic cloves

Method of Preparation:
Tenderloins:
Sear the lamb tenderloins so that they are still rare, about 10 seconds on either side. Cool them down. Cut them in thirds and roll them in Dijon mustard. Lay out one sheet of the Phyllo Pastry, brush half with clarified butter, then fold the pastry in half, brush the Phyllo again, lay two lamb tenders down on the Phyllo then put a small amount of spinach in between. Place some mushrooms on top in the middle and spinach on either side of the mushrooms, top with a third lamb, creating a pyramid. Wrap the remaining Phyllo around the pyramid rolling and folding it until its completely covered. Brush the outside of the roll on all sides. Repeat with the remaining Lamb.

Sauce:
Chop the shallots Carrots and Celery. Heat a large sauce pot. Lightly sauté the vegetables in olive oil until lightly brown, add the thyme and Madeira. Reduce the Madeira by two thirds, then add the lamb glace and demi glace, reduce until it coats the back of a spoon. Add a hint of cumin, strain.

Caramelized Garlic:
Starting with cold water, Bring the garlic cloves to a boil, strain out the water and add more cold water. Repeat this five times. This removes the strong flavor and bitterness from the raw garlic. Make a dry caramel, pour the garlic and half of the water into the caramel sugar. Boil until all the caramel is dissolved.

Carrots:
Starting from cold water just to cover, Cook the carrots with ginger, honey, and salt in a cap.