| 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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