Ok 1st dish that someone (Steve Zeigler) requested: Lamb Wellington: CQFH Lamb Wellington Ingredients 8 Colorado lamb chops, frenched Olive oil, to taste Chef Q Season All, to taste 12 ounces Chevre cheese 4 ounces toasted pine nuts 1 teaspoon minced garlic 2 tablespoons chopped chervil Salt and pepper 1/2 cup Creole Mustard, or Spicy ground mustard 8 (4 inches by 4 inches) squares puff pastry 1 egg, beaten Several sprigs fresh rosemary Directions Preheat the grill. To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. Season the lamb chops with olive oil and Chef Q Season All. Place the chops on the grill and cook for 2 minutes on each side. Remove the lamb from the grill and cool. In a mixing bowl, mix the cheese, pine nuts, garlic, and chervil together. Mix well and season with salt and pepper. Using a sharp knife, make a 1 inch slit on one side of each chop. Stuff each chop with 1/4 cup of the filling. Rub the mustard over each chop evenly. Make a slit in the center of each piece of puff pastry. Slide the square of puff pastry down the bone of the chop. Bring the ends of the pastry together, and seal completely. Using your hands, form the pastry neatly so it resembles the original shape of the lamb chop. Place the lamb chops on a parchment lined baking sheet. Brush each chop with the egg wash. Place the chops in a preheated 400-425 degree oven for 10 to 12 minutes. Turn temperature down to 350 and continue to bake for about 8 to 10 minutes longer, or until the pastry is golden brown. Remove from the oven and Serve, Garnish with fresh rosemary sprigs. Note: If you cant find Colorado Lamb chops, substitute New Zealand lamb chops
Posted on: Sat, 15 Mar 2014 16:08:51 +0000
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