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Lamb and Raspberry Parcels HT MC 55mins
Serves 4 Hot Lamb Meat Fruit Herbs Alcohol Pie Main Course Eggless
Ingredients 8 Lamb Cutlets, trimmed of excess fat 350g/12oz Fresh Raspberries 2 tbsp freshly chopped Mint 16 Sheets of Filo Pastry (about 20cm/8 inches square each) 4 tbsp Butter, melted 150ml/5fl.oz. Lamb Stock 2 tbsp Dry Sherry 4 teasp Runny Honey 1 teasp Arrowroot
Instructions
1. 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.
2. Meanwhile, in a mixing bowl, mix 150g/+5oz of the raspberries with the chopped mint. Set aside.
3. Remove the cooked cutlets from the grill and blot with kitchen paper.
4. 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.
5. 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.
6. Repeat with the remaining pastry/cutlets then bake for 10-15 minutes until golden brown.
7. 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.
8. Bring the mixture to the boil, stirring constantly then allow to boil rapidly to reduce the sauce by half.
9. In a small bowl, blend the arrowroot with a little cold water then stir into the sauce.
10. To serve - transfer the lamb parcels to a warmed serving platter and spoon the sauce around. Serve immediately.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts
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