1

Peel the pear. (If you like, julienne some of the skin for a garnish and set it aside.) Halve and core the pear, then thinly slice one half, and set the slices aside. Chop the remaining half and set it aside, too.

2

Slice the lamb into four pieces. Place the pieces between two sheets of plastic wrap or wax paper; with a meat mallet or the flat of a heavy knife, pound the pieces to a thickness of about lb inch. Heat the oil in a large, nonstick skillet over medium-high heat. Add the lamb medallions and sear them for one minute on each side. Remove the medallions from the skillet and season them with 1/8 teaspoon of the salt and some pepper; set the medallions aside.

3

Add the ginger, wine, vinegar and chopped pear to the skillet. Lower the heat and simmer the liquid until it is reduced by half- about seven minutes. Add the stock, the remaining salt and some pepper and return the liquid to a simmer. Transfer the sauce to a food processor or a blender, and puree it. Keep the sauce warm while you prepare the phyllo packages.

4

Preheat the oven to 425° F.

5

Fold one of the phyllo sheets in half. Pat a lamb medallion dry with a paper towel and position the medallion in the center of the folded phyllo sheet. Arrange one fourth of the pear slices on top, then fold the phyllo over the meat and fruit. Brush the seams with some of the beaten egg white. Put the phyllo package seam side down on a baking sheet. Brush the top with more egg white. Wrap the remaining lamb medallions and pear slices the same way.

6

Bake the packages for eight minutes for medium-rare lamb. Divide the sauce among four individual plates and set a phyllo package on each plate. Garnish each serving, if you like, with a sprig of parsley and some julienned pear skin.