Lamb En Croute with Mint Pesto

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1 17-oz pack Puff pastry; defrosted frozen
12 Lamb chops; 1" thick
1 Egg yolk; beaten
Mint Pesto:
1 c Fresh mint leaves
1/2 ts Salt
1 Garlic
1/4 c olive oil
Fresh min; t (for garnish)

Original recipe makes 1



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: File

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