Try this Lamb En Croute with Mint Pesto recipe, or contribute your own.
Suggest a better descriptionTo 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1948g) | ||
Recipe Makes: 1 | ||
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Calories: 11786 | ||
Calories from Fat: 10342 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1149.1g | 1532 % | |
Saturated Fat 482.9g | 2415 % | |
Monounsaturated Fat 505.9g | ||
Polyunsanturated Fat 97.7g | ||
Cholesterol 1419.4mg | 437 % | |
Sodium 1639.5mg | 57 % | |
Potassium 1878.6mg | 49 % | |
Total Carbohydrate 225.9g | 66 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 211.7g | ||
Protein 130.3g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11786
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