8 lamb cutlets, trimmed of excess fat
360 g pack raspberries
2 tbsp freshly chopped mint
8 filo pastry sheets, defrosted if frozen
4 tbsp unsalted butter, melted
2/3 cup (150 ml) 1/4 pt lamb stock
1-2 tbsp spoons dry sherry
4 tsp clear honey
1 tsp arrowroot
360 g pack raspberries
2 tbsp freshly chopped mint
8 filo pastry sheets, defrosted if frozen
4 tbsp unsalted butter, melted
2/3 cup (150 ml) 1/4 pt lamb stock
1-2 tbsp spoons dry sherry
4 tsp clear honey
1 tsp arrowroot
method
1. Preheat the grill to a medium heat and cook the lamb cutlets for 10 - 15 minutes, turning once until just cooked through.
2. Remove from the grill pan and drain on absorbent kitchen paper.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Mix 150 g of the raspberries with the chopped mint.
5. Divide into eight and spoon onto the lamb cutlets.
6. Divide the filo pastry into four piles.
7. Brush each sheet with the melted butter and layer two sheets on top of each other
8. Cut each pile in half and transfer a lamb cutlet to the centre of each pile.
9. Brush the pastry with butter and fold around the lamb and raspberries to encase completely.
10. Brush the outside of each parcel with the remaining butter.
11. Place the parcels on a baking tray and cook in the preheated oven for 10 minutes until golden brown.
12. Meanwhile, place the remaining raspberries in a food proccessor and blend for 20 seconds.
13. Transfer to a saucepan and add the stock, sherry and honey.
14. Bring the mixture to the boil and allow to bubble rapidly to reduce by half.
15. Blend the arrowroot with 2 tbsp spoons cold water and stir into the sauce.
16. Transfer the lamb parcels to a serving plate and spoon the sauce around.
17. Serve with steamed broccoli spears and buttered, minted new potatoes.
2. Remove from the grill pan and drain on absorbent kitchen paper.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Mix 150 g of the raspberries with the chopped mint.
5. Divide into eight and spoon onto the lamb cutlets.
6. Divide the filo pastry into four piles.
7. Brush each sheet with the melted butter and layer two sheets on top of each other
8. Cut each pile in half and transfer a lamb cutlet to the centre of each pile.
9. Brush the pastry with butter and fold around the lamb and raspberries to encase completely.
10. Brush the outside of each parcel with the remaining butter.
11. Place the parcels on a baking tray and cook in the preheated oven for 10 minutes until golden brown.
12. Meanwhile, place the remaining raspberries in a food proccessor and blend for 20 seconds.
13. Transfer to a saucepan and add the stock, sherry and honey.
14. Bring the mixture to the boil and allow to bubble rapidly to reduce by half.
15. Blend the arrowroot with 2 tbsp spoons cold water and stir into the sauce.
16. Transfer the lamb parcels to a serving plate and spoon the sauce around.
17. Serve with steamed broccoli spears and buttered, minted new potatoes.
serving amount
serves: 4
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