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printer friendly format   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?") JOLLY JUMBUCK IN A TUCKERBAG 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. Serves 4. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.