Lamb Chop in Puff Pastry

Ingredients:

• 6 double lamb chops (at least an inch thick)
• 2 large sheets of puff pastry, thawed
• 2 eggs
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme, chopped
• 3 tbs unsalted butter, room temperature
• Salt & pepper

Method:

Preheat your oven to 400F

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 1/8^th 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