Serves: 2-4 Cooking time: 20 minutes Ingredients: 8 lean Welsh lamb cutlets 2.5ml (half tsp) mint jelly pre cutlet Fresh sprigs rosemary 500g and milk glaze (mix together 1 egg with a splash of milk) 15ml (1tbsp) mint jelly 30ml (2tbsp) cranberry sauce Egg and milk to glaze
Method: Preheat oven to Gas 4-5, 180 °C, 350°C. roll out pastry and divide into four squares (17cm x 17cm), then cut in half to make two triangles of large enough size to wrap cutlets. Take lamb cutlets, place into pastry triangle. Place half a teaspoon of mint jelly on to each cutlet followed by a large sprig of rosemary. Wet edges with water and fold pastry around cutlet to encase (leaving bone sticking out). Brush with egg and milk glaze. Place on a non-stick baking sheet and bake for about 20 minutes until pastry is golden brown. Mix together mint and cranberry to make a dip Tip: Serve lamb cutlet en croúte as a canapé, snack or main course with salad or seasonal vegetables Recipe by Welsh Lamb