Lamb & Bacon Parcels
Recipe from Tina Johnson, Melbourne, Australia.
- 4 loin lamb chops
- 2 slices of bacon, cut in half
- 4 tbsp. wholegrain mustard
- 2 sheets puff pastry
Cut the meat from the bone and trim off fat. Cut the puff pastry sheets in half and spread each generously with mustard. Place the lamb in the middle of the pastry and top with a half-rasher of bacon. Seal edges and bake in 180C / 350F oven for 20 to 30 minutes or until golden brown and cooked.
Optional: For a presentable finish, baste the pastry with a beaten egg. Can substitute mustard with basil pesto for a change!