Herbed Rack Of Lamb In Pastry
|Rack of lamb||12 (6 Cutlets Each)|
|Freshly ground black pepper||To Taste|
|Dijon mustard||2 Tablespoon|
|Mixed chopped herbs||1 Tablespoon (Fresh Ones)|
|Ready rolled puff pastry/375 gram packet frozen puff pastry, thawed||2|
|Egg yolk||1 , beaten with a pinch of salt|
Ask your butcher to trim off fat from racks of lamb, separate meat from bone at the top, and chine bone (check that bone is completely chopped through between cutlets so that racks will be easy to carve at the table). Season lamb generously with salt and pepper; brush with softened butter and roast in a moderately hot oven 190C (375F) for 10 minutes. Allow to cool completely. Spread lamb with mustard and chopped herbs. Wrap each rack in a sheet of puff pastry, allowing bones to protrude and trimming off surplus pastry (if using unrolled puff pastry, divide package in two, roll out each half into a thin sheet and wrap lamb). Make leaves and tassels from the surplus pastry and fix them on with a little beaten egg yolk. Chill the racks for at least 30 minutes. Brush pastry lightly with water and cover leaves and tassels loosely with a little aluminium foil to prevent burning. Place the racks on a baking sheet and bake in a very hot oven 230C (430F) for 15 minutes. Remove foil, brush pastry lightly with beaten egg yolk and continue baking until the crust is browned (10 to 15 minutes more). Serves 6.
TO MAKE A TASSEL: Cut a piece of pastry about 2.5cm wide and 8cm long. Cut this strip across like a fringe to about two-thirds of its width, then roll up lengthwise, pinching the base together, and open the fringe.