Lamb Chops ‘En Cuirasse’

• 6 lamb chops
• 6 tablespoons butter
• ½ pound mushroom

Trim lamb chops and sauté in a little butter until golden. Remove and allow to cool. Add remaining butter to pan and sauté finely-chopped mushrooms, onion and ham until vegetables are soft. Season to taste with salt and freshly-ground black pepper. Cool.

Spread mushroom mixture on both sides of each chop. Roll out pastry into 6 circles (big enough to encase chops); place 1 chop on each;