12    Lamb chops, 1" thick
1    Pack (17oz) defrosted frozen
Puff pastry
Mint Pesto:
1 c  Fresh mint leaves
1    Garlic clove
1/4 c  Olive oil
1/2 ts Salt
1    Egg yolk, beaten
Fresh mint (for garnish)

To prepare chops: Cut lamb tenderloins from bones & trim all fat.
(Save bones & meat scraps for soup.) Roll out puff pastry into
rectangle 1/8″ thick. Trim edges so they are straight & reserve
scraps. Cut pastry into 12 rectangles, each large enough to enclose a
lamb medallion.

To make pesto: Place mint, garlic, oil & salt in bowl of food
processor & puree.

To assemble: Place 1 piece lamb at bottom of each rectangle & top
with 1 heaping Tbls. pesto. Fold dough over to enclose lamb & crimp
edges tightly. Cut out 24 mint-leaf shapes from scraps of dough.
Affix 2 leaves with beaten egg to top of each dough package. Brush
each pack lightly with beaten egg & place on baking sheet. Bake at
425 until meat is done & pastry is golden brown, about 10 minutes for
rare, 15 minutes for med rare. If you want well done, reduce oven
temperature to 350 after 5 minutes & bake 15 minutes more. Garnish
with mint leaves.

Chops: