| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Washed, chopped fresh mint leaves, stems removed |
| 1 |
lg |
Clove garlic, peeled & minced |
| 1/4 |
c |
Olive oil |
|
|
Salt & freshly ground black pepper to taste |
| 8 |
|
Thick lamb chops |
| 1 |
pk |
(large) frozen puff pastry, thawed (I assume phyllo would be just as good) |
| 1 |
|
Egg yolk, beaten |
|
|
Fresh mint |
|
|
Mint Jelly (optional) |
INSTRUCTIONS
MINT PESTO
GARNISH
Here are a couple from one of my favorite cookbooks...Creative Chef II. I
haven't tried them yet, but so far this cookbook has not let me down. I
even know some of the people who have contributed to it, and know the
recipes are tested! And these both sound SOOOO good! And both are elegant
and well-suited for smaller cuts of lamb. I might have posted them before,
but it's been a while...so...
Heat oven to 400
Make mint pesto by pureeing mint, garlic, olive oil & seasonings in food
processor or blender. Place in small bowl & set aside.
Trim any excess fat off lamb. Season to taste with salt & pepper. Roll out
puff pastry into fairly thin squares. Cut into 8 pieces, each big enoughb
to enclose 1 lamb chop.
Place 1 tbs mint pesto in center of each square and top with 1 lamb chop.
Top with another spoonful of mint pesto and fold over to enclose lamb.
Using a little water, crimp edges together firmly. Brush top of pastries
all over with beaten egg yolk. Bake until puff pastry is golden brown and
meat is medium-rare, roughly 10 to 15 minutes. Garnish with mint leaves and
serve piping hot, with mint jelly if desired. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar
27, 1997
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