Lamb & Bacon Parcels

Ingredients
4 loin lamb chops
4 rashers bacon
2 tablespoons grainy mustard
2 sheets of puff pastry
Milk for glazing pastry

Instructions
Cut the meat from the bone and trim off fat.
Cut the puff pastry sheets in half and spread each with the mustard.
Wrap the lamb with a bacon rasher and roll up in the pastry.
Seal edges and glaze pastry with milk.
Bake in moderately-hot (180-200 degrees) oven for 20-30 mins or until golden brown.

Compliments of your friendly Independent Butcher shop