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| 12 | Lamb chops, 1" thick |
| 1 | Pack (17oz) defrosted frozen |
| | Puff pastry |
| | Mint Pesto: |
| 1 Tasse | mint leaves fresh |
| 1 | cloves garlic |
| 1/4 Tasse | olive oil |
| 1/2 Teelöffel | salt |
| 1 | egg yolk beaten |
| | Fresh mint (for garnish) |
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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 enough 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 until meat is done & pastry is golden brown, about 10 minutes for rare, 15 minutes for med rare. If you want well done, reduce oven temperature to 350 after 5 minutes & bake 15 minutes more. Garnish with mint leaves.
Chops:
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