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Kentish Cutlets    HT  MC  English  40mins  


Serves 4     Hot Lamb Meat   Main Course   England British Europe

450g/1lb Puff Pastry
8 Lamb Cutlets
Salt and Pepper
8 teasp Mint Jelly
1 large Egg, beaten


1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out the pastry into an oblong shape about 6mm/ -inch thick on a lightly floured work surface then cut into long strips about 12mm/ -inch wide.

2. Season the meat with salt and pepper, place a 1 teaspoon of mint jelly onto each cutlet, then use the pastry strips to wrap the cutlets, leaving a piece of bone showing. The edges of pastry strips should just overlap.

3. Place the wrapped cutlets on a baking sheet, brush with the beaten egg then bake for 15-25 minutes until the meat is cooked to your liking and the pastry is risen and golden brown.


Serving Suggestions :







More Lamb  Recipes  |  General Lamb Prep & Cooking Times   |  Lamb Cuts 



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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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