Lamb Chops with Puff Pastry Slices

Ingredients

• 0.5 lemon (juice and grated zest)
• 1 small onion
• 1 pinch coriander
• cayenne pepper to taste
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 4 small lamb chops
• 0.5 bunch spring onions
• 0.5 bunch dill
• Salt
• pepper (ground)
• 120 g puff pastry (frozen)
• 1 egg yolk
• 1 tbsp Sunflower oil
• lemon slices

Instructions

1. 1.

   Peel and finely chop the onion, then mix with lemon zest and juice, coriander, a pinch of cayenne pepper, honey, and ½ tbsp oil. Marinate the lamb chops in this mixture for about 2 hours, turning once midway.

2. 2.

   Wash, trim, and cut spring onions into ~3 cm pieces. Wash dill, shake dry, chop, and mix with spring onion pieces, 1 tbsp oil, salt, and pepper. Thaw puff pastry sheets side by side. Lay the slices on top of each other and roll out on a floured surface to a rectangle about 20 x 30 cm. Cut this into two rectangles (15 x 30 cm).

3. 3.

   Brush the puff pastry rectangles with remaining oil and evenly spread the spring onion mixture over them, leaving a ~2 cm border free. Brush the borders with beaten egg yolk. Fold the long edges over the filling and press together. Press the side edges firmly with a fork to keep the filling from leaking.

4. 4.

   Place the onion pastries seam‑side down on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (mid rack) for about 15 minutes until golden brown.

5. 5.

   Remove lamb chops from the marinate, pat dry, season with salt and pepper, and sear in hot oil in a pan, cooking each side for 4–5 minutes.

6. 6.

   Plate the lamb chops on two plates alongside the onion pastries and lemon slices.