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Lamb Cutlets en Croute HT MC 75mins
Serves 4 Hot Lamb Offal Pate Main Course
Ingredients 4 Large Lamb Cutlets 1 tbsp Oil 50g/2oz Liver Pâté Salt and Black Pepper 225g/8oz Puff Pastry 1 Egg, beaten
Instructions 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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