Recipe ingredients and directions:

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


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


Serves 4.

Category: Australian Recipes