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🍽️ Crispy lamb chops in puff pastry wraps

573 kcal · 30 min · 4 servings

Ingredients

• 0.5 Lemon (juice and grated zest)
• 1 small onion
• 1 pinch coriander
• cayenne pepper
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 4 small lamb chops
• 0.5 bunch spring onions
• 0.5 bunch dill
• salt
• pepper (from the mill)
• 120 g puff pastry (frozen)
• 1 egg yolk
• 1 tbsp sunflower oil
• lemon wedges

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Place the chopped onion into a bowl.
3. 3. Add the lemon zest, lemon juice, coriander, a pinch of cayenne pepper, honey, and half a tablespoon of oil.
4. 4. Mix the ingredients well until a uniform marinade forms.
5. 5. Place the lamb chops into the marinade.
6. 6. Let the meat marinate for about two hours.
7. 7. Turn the chops once during this time so they become evenly seasoned.
8. 8. Wash the spring onions under running water.
9. 9. Trim the hard ends off the spring onions.
10. 10. Cut the spring onions into pieces about three centimeters long.
11. 11. Wash the dill thoroughly.
12. 12. Shake the dill dry.
13. 13. Chop the dill finely.
14. 14. Add the chopped dill to the spring onion pieces.
15. 15. Add one tablespoon of oil to the vegetable-dill mixture.
16. 16. Season the mixture with salt and pepper.
17. 17. Let the puff pastry thaw while lying side by side.
18. 18. Stack the pastry sheets on top of each other.
19. 19. Lightly dust a work surface with flour.
20. 20. Roll the dough on the floured surface into a rectangle measuring approximately 20 by 30 centimeters.
21. 21. Cut the large rectangle into two equal parts.
22. 22. Each of the two rectangles should be about 15 by 30 centimeters.
23. 23. Brush the two puff pastry rectangles with the remaining oil.
24. 24. Distribute the spring onion-dill mixture evenly over the pastry.
25. 25. Leave a border of about two centimeters open on one side.
26. 26. Whisk the egg yolk in a small bowl.
27. 27. Brush the open edges with the beaten egg yolk.
28. 28. Fold the long edges of the rectangles over the filling.
29. 29. Press the edges firmly together.
30. 30. Press the side edges firmly together using the tines of a fork.
31. 31. This prevents the filling from leaking out during baking.
32. 32. Place the puff pastry pockets seam-side down on a baking sheet.
33. 33. Line the baking sheet with baking paper.
34. 34. Preheat the oven to 180 degrees (conventional or fan-assisted).
35. 35. Place the tray on the middle rack.
36. 36. Bake the pockets for about 15 minutes until golden brown.
37. 37. Remove the chops from the marinade.
38. 38. Pat the meat dry with kitchen paper.
39. 39. Season the chops with salt and pepper.
40. 40. Heat oil in a pan.
41. 41. Fry the chops in the hot oil.
42. 42. Fry them for four to five minutes on each side.
43. 43. Plate the lamb chops on two plates.
44. 44. Serve the chops together with the puff pastry pockets.
45. 45. Add lemon wedges as a side.

Nutrition per serving

• kcal: 573
• Protein: 31 g · Fett/Fat: 43 g · Carbs: 15 g