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Lamb Chop In Puff Pastry

Contributed by: Chris WebAdmin. of


  • 6 Frenched lamb chops (at least an inch thick) 6
  • 2 large sheets puff pastry, thawed 2
  • 2 eggs 2
  • 3 tbsp fresh rosemary, chopped 45 ml
  • 3 tbsp fresh thyme, chopped 45 ml
  • 3 tbsp unsalted butter, room temperature 45 ml
  • 1 tbsp salt 15 ml
  • 1 tbsp pepper 15 ml


Preheat your oven to 400 F. Season the chops with the rosemary, salt & pepper and room temperature butter. Grill the chops over high heat till nicely charred, about 90 seconds per side. Remove from heat and let cool to room temperature.

Using a fork, whisk the eggs till nice and frothy Flour your work surface. Roll out the pastry until about a 1/8th of an inch thick. Cut the pastry into squares, about 4 inches square. Take one of the squares and place it so that one point is facing you (the square will now look like a diamond). Brush the edges of the pastry diamond with the egg wash. Place one chop at the tip of the diamond with the bone sticking out the end. Fold the right side of the pastry over the chop. Fold the left side over the right side (the egg wash should "glue" the pastry flaps together). Fold the top flap of pastry down towards you, creating a nice pastry pouch that envelops the meat of the chop, leaving the bone sticking out the end. Pinch the pastry around the bone to seal tightly.

Place the chops on a baking sheet and brush with the remaining egg wash. Season with the chopped thyme. Place the baking sheet into the middle of the oven for about 10 minutes, or until the puff pastry has "puffed" and is a nice golden brown. Remove from oven and let sit under tin foil for 5 minutes or so to let the juices redistribute through the meat.



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