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Lamb Cutlets en Croute    HT  MC    75mins


Serves 4     Hot    Lamb   Offal   Pate  Main Course



4 Large Lamb Cutlets

1 tbsp Oil

50g/2oz Liver Pâté

Salt and Black Pepper

225g/8oz Puff Pastry

1 Egg, beaten




1. Preheat the oven to 220C, 4225F, Gas mark 7. Trim the cutlets of any excess fat and remove any flesh and/or fat from the bottom 2.5cm/1 inch of the bone.


2. Heat the oil in a large frying pan and quickly brown the cutlets on both sides over a high heat. Remove the cutlets from the pan and drain on kitchen paper. Set aside.


3. In a bowl, beat the pate with a wooden spoon until soft, adding salt and black pepper. Spread the pate on one side of the cutlets.


4. Roll the pastry out to an oblong approximately 15x50cm/ 6x20 inches then cut into four long strips. Brush with beaten egg then wrap each cutlet in one strip, starting at the thin end and slightly overlapping the pastry.


5. Brush with beaten egg, place on a greased baking tray and bake for 30 minutes until golden. Serve immediately.




More Lamb  Recipes  |  General Lamb Preparation & 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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