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/ ¼ -inch thick on a lightly floured work surface then cut
into long strips about 12mm/ ½ -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 :
Lamb Recipes | General
Lamb Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.