Lamb Cutlets in Pastry

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4 large lamb cutlets

salt & pepper

15 g (.5 oz) butter

75 g (3 oz) mushrooms finely chopped

125 g (4 oz) chicken livers finely chopped

1 clove garlic crushed

1 tablespoon red wine

1 tablespoon chopped parsley

.25 teaspoon mixed dried herbs

1x368 g (13 oz) packet frozen puff pastry thawed

1 egg beaten


  1. Season the lamb cutlets with salt & pepper. Cook under a preheated grill for 10 to 12 minutes until golden. Drain on kitchen paper; allow to cool.
  2. Melt the butter in a pan, add the mushrooms, livers, garlic, wine, herbs, and salt & pepper to taste. Cook for 10 minutes, then increase the heat until the liquid has evaporated. Cool.
  3. Roll out the pastry and cut into 15 cm (6 inch) squares. Place a little mushroom mixture in the middle of each square, place a cutlet on top and spread with the remaining mixture. Brush the pastry edges with egg, then wrap around each cutlet. Press the edges together to seal. Place on a baking sheet and brush with egg.
  4. Bake in a preheated hot oven, 220 C (425 F), Gas Mark 7, for 15 to 20 minutes until golden. Serve immediately, garnished with mushrooms and rosemary.

Oven/Slow-Cooker Pastries Cutlets

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522