Lamb In Pastry With Mint Pesto Recipe
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
- 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, extra virgin olive oil & seasonings in food processor or possibly 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 pcs, 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 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.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 46g | |
| Calories 21 | |
| Calories from Fat 3 | 14% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 214mg | 6% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.0g | 0% |
| Protein 1.54g | 2% |
