Lamb Wellington, Fig & Port Sauce, Parsnip & Pear Puree, Coriander Brown Butter

Lamb
4 Lamb Chops, Cut From Bones or 1/2 Lb. Lamb Tenderloin
1/2 Tbsp. Paprika
1 Tsp. Salt
2 Tsp. Garlic Powder
1 Tsp. Black Pepper
1 Tsp. Onion Powder
1 Tsp. Cayenne Pepper
1 Tsp. Dried Thyme
2 Tsp. Coriander
Puff Pastry Sheet
Egg, for brushing

Stuffing
1 Tbsp. Butter
1/4 C. Portobello Mushrooms, Chopped
1/4 C. Yellow Onion, Diced
1 Garlic Clove, Minced
2 Tsp. Fresh Thyme
2 Tsp. Fresh Rosemary
2 Tbsp. Fresh Parsley, Chopped
1 Tbsp. Brandy
+Foie Gras

Port & Fig Reduction
1 C. Port Wine
2 Tbsp. Balsamic Vinegar
1 Tbsp. Honey
1 C. Dried Figs
1 Tbsp. Butter

Parsnip Puree
2 Large Parsnips
1 Pear
3 Tbsp. Butter
1/4 C. Milk
2 Tbsp. Brown Sugar

Coriander Brown Butter
1/2 Stick of Butter
2 Tsp. Coriander