Recipe#25257

Title: Jolly Jumbuck in a Tuckerbag

From the Australian Meat
  and Livestock Corporation. Typed for you by Sherree Johansson.

Yield: 4 servings
 
    500 g  Lamb loin
      4    Cutlet bones
      2    Mint leaves
      1    Sprig each of rosemary,
           Marjoram and parsley
    1/2    Onion peeled
      1    Egg
           Salt and pepper to taste
      4    Sheets puff pastry
    400 ml Madeira sauce
 
  Trim excess fat from lamb, cut into cubes.  Mince meat with onion and
  herbs through fine mincer plate.  Add whole egg and mix together.
  Season with salt and pepper and allow to stand in refrigerator. Using
  puff pastry sheets cut pastry into a circle approx. 8 inches in
  diameter. Form the lamb mixture into a patty, place the cleaned
  cutlet bone into the patty and place in the centre of the puff
  pastry.  Drawn up the sides and squeeze the end pieces between
  forefinger and thumb around the cutlet bone. For effect you may tie
  the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on
  to a lightly greased baking slide, egg wash and bake. Standard oven
  15-20 mins. Serve immediately with madeira sauce on a warmed plate
  with appropriate vegetable accompaniment.