Lamb Cutlets in Puff Pastry With Sun-Dried Tomatoes Recipe


4 lamb cutlets

½ lb/250g  field fare puff pastry (defrosted)

8 sundried tomatoes or 2 fresh tomatoes

2 garlic cloves minced

1 egg beaten

2 tbsp flour


Roll out the pastry thinly into a rectangle of about 18” x 8”/46x20cm on a floured board.

Cut evenly into 8 long strips.  Brush with a little of the beaten egg.

Place a cutlet on the work surface and put 2 sundried tomatoes, or 2 slices of fresh tomato on the flesh.  Scatter ¼ of the garlic over.

Then, starting at the narrow end, carefully wind a strip of pastry around the cutlet, egg side up, overlapping each piece slightly. Don’t rush as practice makes perfect! Use 2 strips of pastry for each cutlet.  Pinch the ends to seal.

Brush the pastry wrapped cutlet with beaten egg.  Repeat with the other three cutlets.  Place on a greased baking tray and cook for about 30 minutes until golden.


With thanks to Field Fare for this recipe

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