A minced mushroom topping adds another dimension of inter-esting flavour to these easy pastry-wrapped loins.

Dry lamb loins well and with sharp knife, trim off the membrane or silver skin. In large, heavy skillet, heat oil and brown lamb on all sides over high heat, about 5 minutes. After it stops steaming refrigerate until cold.

Pour off oil from pan and wipe out. Melt 2 tbsp (30 ml) of the butter over medium heat and cook the mushrooms, onion, rosemary, thyme, salt and pepper for about 10 minutes or until the liquid has gone. Stir often. Remove from heat; stir in brandy and parsley. Let cool.

When loins and mushroom mixture are cool, spread each loin with one-quarter of the mushrooms. Set aside. Melt remaining butter.

Layout 1 sheet of phyllo at a time, keeping the others covered with waxed paper and a damp towel. Brush with melted butter. Top with a second sheet and brush again with butter.

Put 1 lamb loin at short end of pastry. Fold in long ends over ends of loin and roll up. (It doesn't matter which side the mushrooms land on). Place on greased baking sheet and brush with more butter. Repeat with remaining lamb and 6 sheets of pastry. Melt more butter if necessary. If you wish, cut the remaining sheet in 4 crosswise strips, butter and coil around to form a flower shape. Place one on top of each loin and brush with more butter. Loins can be prepared a few hours ahead of time, covered lightly and refrigerated.

NOTE: They should be brought to room temperature for at least 30 minutes before baking to ensure proper cooking.

Bake, uncovered, in preheated 425°F (220°C) oven 10-15 minutes or until just golden brown; do not overcook.