Servings:

Serves 4

Level of difficulty:

Intermediate

Ingredients

4 boneless leg of lamb chops
2 tabsp olive oil
3 tbsp light soy sauce
1 small tin of apricots
a handful of plump sultanas
Few sprigs of rosemary Sunflour oil for frying
2 cloves garlic
salt and pepper
4 sheets ready rolled puff pastry
a little milk for glazing
1 tbsp tomato ketchup

Method

Put the chops in a lidded container. Season with the soy sauce, olive oil, pinch of salt(optional)crush the garlic and rub it well onto the chops. A dash of worcestershire sauce would be ok at this point. Chop the rosemary finely and add to the meat. Cover the container and referigerate over night.
To cook-
Drain the juice from the meat ad keep it to make the gravy later if you prefer. Heat the oil and add the meat to the pan. Brown off on both sides then drain off excees oil.
Allow the meat to cool for 5 - 10 mins
Whem cool, cut a square from the pastry sheet big enough to wrap each chop.
Roughly chop the apricots, sultanas and a sprig of rosemary. Bind this mixture with the tomato sauce.

Finally,one by one, put one chop on each piece of the pastry and put a spoonful of the apricot mix onto the chops. Brush the edge of the pastry with a little milk then fold the pastry over to form a patty like parcel. You may use a fork to decorate the edges. Brush the top half of the parcel with a little milk. Put them on a large greased baking sheet. lightly greased.

Bake in the oven for 40 - 50 mins at gas mark 4 or 180 degrees F until the pastry is golden brown and crispy.
Serve with seasonal vegetales and some gravy of your choice. On the side, a dollop of cranberry sauce.