Title: Lamb in Pastry with Mint Pesto
Categories: None
Yield: 1 Servings

---------------------------------MINT PESTO---------------------------------
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

----------------------------------GARNISH----------------------------------
Fresh mint
Mint Jelly (optional)

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