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30 mins to 1 hour
30 mins to 1 hour
Tender lamb cutlets, encased in buttery puff pastry and served with a delicious red wine gravy
Preheat the oven to 200C/400F/Gas 6.
If using a rack of lamb, cut into 8 cutlets. Season the cutlets all over with salt and pepper.
Heat the oil in a large non-stick frying pan. Fry the cutlets for 2-3 minutes on each side or until evenly browned (you may need to do this in batches). Transfer to a plate and leave to cool.
For the gravy, return the frying pan to the heat and de-glaze the pan with the red wine. Add the lamb stock and redcurrant jelly. Bring to the boil and cook for 5-6 minutes or until the volume of the liquid has reduced by half.
Mix the cornflour with 2 teaspoons of cold water in a small bowl until smooth and stir into the frying pan Stir in any juices that have collected on the lamb plate. Cook the gravy for a minute more until thickened and glossy. Season with salt and freshly ground black pepper to taste and set aside until you are ready to serve the cutlets.
Line a large baking tray with baking parchment. Sprinkle a light dusting of flour over your work surface and roll out the pastry until roughly 30cm/12in square and about 3mm/⅛in thick. Cut out eight squares from the pastry that are big enough to wrap the cutlets.
Place half a teaspoon of mint jelly just off centre on each pastry square and put a cutlet on top of the jelly, diagonally aligned across the pastry square, with the bone overlapping one of the corners and protruding out of the pastry square if needed.
Brush the pastry edges lightly with the beaten egg and fold the remaining 3 corners of the pastry over the lamb, wrapping firmly around the meat, leaving the bone bare if possible.
Turn the parcels over and place on the lined tray. The parcels can now be put in the fridge for a few hours or even overnight, if you like, until you are ready to bake them.
Bake the parcels in the preheated oven for 20-25 minutes, or until the pastry is risen and golden brown.
Reheat the gravy until bubbling and simmer for a minute or two, stirring as it simmers. Serve with the cutlets.
A full-bodied red such as Cabernet Sauvignon or Rioja