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Ingredients
- 12 x Lamb chops, 1" thick
- 1 pkt (17oz) defrosted frzn Puff pastry
- 1 c. Fresh mint leaves
- 1 x Garlic clove
- 1/4 c. Extra virgin olive oil
- 1/2 tsp Salt
- 1 x Egg yolk, beaten Fresh mint (for garnish)
Directions
- 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 sufficient 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 till meat is done & pastry is golden, about 10 min for rare, 15 min for med rare. If you want well done, reduce oven temperature to 350 after 5 min & bake 15 min more. Garnish with mint leaves.
- Chops:
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