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
- 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.
- Grill or fry the cutlets for 3 minutes on both sides. They should be browned, but pink inside. Leave to cool.
- Thinly roll out each piece of pastry on a lightly floured surface and cut in to six squares.
- Place each of the lamb cutlets on a square of pastry so that the bone extends over the edge of the pastry.
- Press even amounts of stuffing on the eye of each cutlet. Dampen the pastry edges, wrap the pastry over the cutlets and seal.
- Place on a dampened baking sheet, folded sides underneath. Use any pastry trimmings to decorate the cutlets. Brush with a little beaten egg.
- 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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