JOLLY JUMBUCK IN A TUCKERBAG
Recipe By : Mimi Hiller
Serving Size : 4 Preparation Time :0:00
Categories : Australian
Lamb/Mutton
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lamb rack
1/4 cup chopped onion
1/2 teaspoon dried mint leaves
or 2 leaves fresh mint
1/2 teaspoon dried rosemary or
1 sprig fresh
1/2 teaspoon dried parsley or 1
sprig fresh
1 egg
1/2 cup bread crumbs
1/2 teaspoon Worcestershire
sauce
Salt
Freshly ground pepper -- to taste
2 tablespoons
veg. oil
1 pkg. frozen puff
pastry -- thawed
1 egg yolk
1 tablespoon milk
Trim fat from lamb and cut meat into cubes. Chop meat with onion and
herbs
in food processor. Add egg, bread crumbs, Worcestershire sauce, salt
and
pepper. Mix together. Form lamb into 4 patties. Put oil in
frying pan and
when hot, sear patties on both sides. Do not cook through.
Cool patties on
paper towels and allow to stand in refrigerator until cool to the touch.
Roll thawed pastry dough to 1/8" thick. Cut pastry into 4 circles
approximately 8" in diameter. Place a cleaned rack bone into top of
each
patty and place patties in center of puff pastry circles. Draw up
sides of
pastry circles around bones. Cut a small space into top of "bags"
for steam
to vent. Tie the top of each "bag" with a piece of cooked spaghetti.
Place
pastry bags on lightly greased cake racks over a baking sheet. Make
an egg
wash using 1 egg yolk and 1 T. milk. Brush mixture on bags.
Bake in 450F
oven for 10 to 15 minutes. Serve immediately on warmed plate with
mixed
vegetables.=20
Serves 4.
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