and Raspberry Parcels HT
4 Hot Lamb Meat Fruit
Herbs Alcohol Pie Main Course Eggless
Lamb Cutlets, trimmed of excess fat
tbsp freshly chopped Mint
Sheets of Filo Pastry (about 20cm/8 inches square each)
tbsp Butter, melted
tbsp Dry Sherry
teasp Runny Honey
Preheat the oven to 200°C, 400°F, Gas Mark 6. Preheat the grill to medium and
cook the lamb cutlets for 10-15 minutes, turning once.
Meanwhile, in a mixing bowl, mix 150g/+5oz of the raspberries with
the chopped mint. Set aside.
Remove the cooked cutlets from the grill and blot with kitchen paper.
Brush two sheets of Filo pastry with the melted butter and place one on top of
the other. Make sure you cover the remaining Filo pastry with a damp tea towel
to prevent it drying out.
Place a lamb cutlet onto the pastry and top with an eighth of the raspberry
mixture then fold the pastry around the lamb and raspberries to form a
parcel. Brush the outside of the parcel with butter and place on a baking tray.
Repeat with the remaining pastry/cutlets then bake for 10-15 minutes until
Meanwhile, place the remaining raspberries in a food processor and process until
relatively smooth. Strain into a saucepan then add the stock, sherry and honey.
Bring the mixture to the boil, stirring constantly then allow to boil rapidly to
reduce the sauce by half.
In a small bowl, blend the arrowroot with a little cold water then stir into the
To serve - transfer the lamb parcels to a warmed serving platter and spoon the
sauce around. Serve immediately.
Lamb Recipes | General
Lamb Preparation & Cooking Times |