PASTRY-WRAPPED LAMB CHOPS

Pastry-Wrapped Lamb Chops image

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/3 cup butter or margarine
3 tablespoons to 4 cold water
1 1/2 cups finely chopped mushrooms
2 tablespoons chopped onion
2 tablespoons butter or margarine
1 teaspoon lemon juice
4 lamb loin chops, cut 1-inch thick and boned
4 slices fully cooked ham
1 slightly beaten egg yolk

Steps:

Combine flour and 1/4 teaspoon salt.
Cut in 1/3 cup butter or margarine till mixture resembles small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss. Repeat till all is moistened. Form a ball. Wrap; chill.
Cook the mushrooms and onion in 1 tablespoon of the remaining butter till tender. Remove from skillet; stir in the lemon juice. Season with salt and pepper; set aside.
Using a meat mallet, pound meat to slightly flatten. Brown in remaining butter. Sprinkle meat with garlic salt and pepper.
On a floured surface, roll pastry into a 12-inch square. Cut into four squares.
Place one slice of ham on each square, then a lamb chop, and one-fourth of the mushroom mixture. Moisten edges of dough; fold dough over meat, envelope-style. Press to seal. Decorate with additional pastry (optional).
Combine egg yolk and 1 tablespoon water; brush ver pastry. Place on an ungreased baking sheet.
Bake in 400° oven 25 minutes.
Per serving: 616 cal., 26 g pro., 26 g carbo., 45 g fat, 446 mg sodium.