Jolly Jumbuck In A Tuckerbag

* Exported from MasterCook *

JOLLY JUMBUCK IN A TUCKERBAG

Recipe By : Mimi Hiller
Serving Size : 4 Preparation Time :0:00
Categories : Australian Lamb/Mutton
Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lamb rack
1/4 cup chopped onion
1/2 teaspoon dried mint leaves or 2 leaves fresh mint
1/2 teaspoon dried rosemary or 1 sprig fresh
1/2 teaspoon dried parsley or 1 sprig fresh
1 egg
1/2 cup bread crumbs
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper -- to taste
2 tablespoons veg. oil
1 pkg. frozen puff pastry -- thawed
1 egg yolk
1 tablespoon milk

Trim fat from lamb and cut meat into cubes. Chop meat with onion and herbs
in food processor. Add egg, bread crumbs, Worcestershire sauce, salt and
pepper. Mix together. Form lamb into 4 patties. Put oil in frying pan and
when hot, sear patties on both sides. Do not cook through. Cool patties on
paper towels and allow to stand in refrigerator until cool to the touch.
Roll thawed pastry dough to 1/8" thick. Cut pastry into 4 circles
approximately 8" in diameter. Place a cleaned rack bone into top of each
patty and place patties in center of puff pastry circles. Draw up sides of
pastry circles around bones. Cut a small space into top of "bags" for steam
to vent. Tie the top of each "bag" with a piece of cooked spaghetti. Place
pastry bags on lightly greased cake racks over a baking sheet. Make an egg
wash using 1 egg yolk and 1 T. milk. Brush mixture on bags. Bake in 450F
oven for 10 to 15 minutes. Serve immediately on warmed plate with mixed
vegetables.=20
Serves 4.


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NOTES : The name comes from a line in "Waltzing Matilda" so if it sounds
familiar, that's why. ("What's that jolly jumbuck you've got in your
tuckerbag?")=20