- 3 cups Rosemary Lentils 
- 1 boneless loin of lamb (about 1 pound), trimmed and cut into 4 medallions
- 2 teaspoons Emeril's Creole Seasoning 
- 12 12- x 17-inch sheets frozen phyllo dough, thawed
- 4 tablespoons olive oil
- 4 cups rinsed and stemmed spinach leaves, loosely packed
- 4 teaspoons minced shallots
- 4 teaspoons minced garlic
- 4 tablespoons pine nuts
- 4 ounces (1/2 cup) goat cheese, such as Montrachet
- 1/2 teaspoon salt
- 8 turns freshly ground black pepper
- 4 tablespoons chopped fresh basil
- Prepare the Rosemary Lentils, and cover to keep warm.
- Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.
- Sprinkle the lamb with the Creole Seasoning and use your hands to coat the meat.
- Heat a large dry skillet over high heat. When the skillet is very hot, add the seasoned lamb. Sear, turning every 2 minutes, until the meat is brown on all sides, for about 6 minutes total. Remove from the heat.
- Make a stack of 3 phyllo sheets (keeping the remaining sheets covered to prevent them from drying) and brush the top sheet with 2 teaspoons of the oil. Place 1/2 cup of the spinach in the center, and sprinkle with 1 teaspoon of the shallots, 1 teaspoon of the garlic, and 1 teaspoon of the pine nuts. Place 1 tablespoon of goat cheese on top, a lamb mignon on the goat cheese, and another tablespoon of goat cheese on top of the meat. Sprinkle with 1/8 teaspoon of the salt and 2 turns of the pepper. Spread 1 tablespoon of the basil on top and add 1/2 cup spinach. Pull up the 4 corners of the phyllo to met one another and twist the top to create a sack like a party favor. Drizzle with 1 teaspoon oil, and use your fingers to rub it all over carefully. Repeat this procedure 3 more times, making a total of 4 ìpursesî.
- Place the purses on a baking sheet and bake until theyíre golden brown, about 18 minutes.
- To serve, place 3/4 cup of the rosemary Lentils on each of 4 dinner plates, and top with a beggarís purse.