| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 1 | Servings | |
INGREDIENTS
| 12 | Lamb chops, 1" thick | |
| 1 | Pack (17oz) defrosted frozen | |
| Puff pastry | ||
| Mint Pesto: | ||
| 1 | c | Fresh mint leaves |
| 1 | Garlic clove | |
| 1/4 | c | Olive oil |
| 1/2 | ts | Salt |
| 1 | Egg yolk, beaten | |
| Fresh mint (for garnish) |
INSTRUCTIONS
To prepare chops: Cut lamb tenderloins from bones & trim all fat. (Save bones & meat scraps for soup.) Roll out puff pastry into rectangle 1/8" thick. Trim edges so they are straight & reserve scraps. Cut pastry into 12 rectangles, each large enough to enclose a lamb medallion. To make pesto: Place mint, garlic, oil & salt in bowl of food processor & puree. To assemble: Place 1 piece lamb at bottom of each rectangle & top with 1 heaping Tbls. pesto. Fold dough over to enclose lamb & crimp edges tightly. Cut out 24 mint-leaf shapes from scraps of dough. Affix 2 leaves with beaten egg to top of each dough package. Brush each pack lightly with beaten egg & place on baking sheet. Bake at 425 until meat is done & pastry is golden brown, about 10 minutes for rare, 15 minutes for med rare. If you want well done, reduce oven temperature to 350 after 5 minutes & bake 15 minutes more. Garnish with mint leaves. Chops: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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