| 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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