This is a print preview of "Lamb In Pastry With Mint Pesto" recipe.

Lamb In Pastry With Mint Pesto Recipe
by Global Cookbook

Lamb In Pastry With Mint Pesto
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  Servings: 1

Ingredients

  • 1 1/4 c. Washed, minced fresh mint leaves, stems removed
  • 1 lrg Clove garlic, peeled & chopped
  • 1/4 c. Extra virgin olive oil Salt & freshly grnd black pepper to taste
  • 8 x Thick lamb chops
  • 1 pkt (large) frzn puff pastry, thawed (I assume phyllo would be just as good)
  • 1 x Egg yolk, beaten Fresh mint Mint Jelly (optional)

Directions

  1. 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...
  2. Heat oven to 400
  3. Make mint pesto by pureeing mint, garlic, extra virgin olive oil & seasonings in food processor or possibly blender. Place in small bowl & set aside.
  4. Trim any excess fat off lamb. Season to taste with salt & pepper. Roll out puff pastry into fairly thin squares. Cut into 8 pcs, each big enoughb to enclose 1 lamb chop.
  5. Place 1 tbs mint pesto in center of each square and top with 1 lamb chop.
  6. Top with another spoonful of mint pesto and fold over to enclose lamb.
  7. Using a little water, crimp edges together firmly. Brush top of pastries all over with beaten egg yolk. Bake till puff pastry is golden and meat is medium-rare, roughly 10 to 15 min. Garnish with mint leaves and serve piping warm, with mint jelly if you like.