Lamb in pastry with mint pesto

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Washed, chopped fresh mint leaves, stems removed
1 large Clove garlic, peeled & minced
¼ cup Olive oil
Salt & freshly ground black pepper to taste
8 Thick lamb chops
1 pack (large) frozen puff pastry, thawed (I assume phyllo would be just as good)
1 Egg yolk, beaten
Fresh mint
Mint Jelly (optional)

Directions

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@... (DEBORAH EPSTEIN) on Mar 27, 1997

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