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LAMB CUTLETS EN CROÛTE

LAMB CUTLETS EN CROÛTE


25 g butter or margarine

1 medium onion, skinned and chopped

25 g fresh breadcrumbs

1 egg, beaten

30 ml chopped fresh mint

salt and pepper

squeeze of lemon juice

12 lamb cutlets, trimmed

two 368 g (13 oz) packets frozen puff pastry, thawed

beaten egg, to glaze

fresh mint sprig, to garnish


  1. To make the stuffing, melt the butter in a pan and fry the onion for about 5 minutes, until soft but not brown. Remove from the heat. Stir in the breadcrumbs and bind with the egg. Mix in the mint, seasoning and lemon juice.

  2. Grill or fry the cutlets for 3 minutes on both sides. They should be browned, but pink inside. Leave to cool.

  3. Thinly roll out each piece of pastry on a lightly floured surface and cut in to six squares.

  4. Place each of the lamb cutlets on a square of pastry so that the bone extends over the edge of the pastry.

  5. Press even amounts of stuffing on the eye of each cutlet. Dampen the pastry edges, wrap the pastry over the cutlets and seal.

  6. Place on a dampened baking sheet, folded sides underneath. Use any pastry trimmings to decorate the cutlets. Brush with a little beaten egg.

  7. Bake in the oven at 220°C mark 7 for 15 – 20 minutes, then reduce the temperature to 190°C mark 5 and bake for a further 15 minutes, until the pastry is golden. Serve hot, garnished with a sprig of fresh mint.
    Serves 6


LAMB CUTLETS EN CROÛTE

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