| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Australian |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Lamb loin |
| 4 |
|
Cutlet bones |
| 2 |
|
Mint leaves |
| 1 |
|
Sprig each of rosemary, |
|
|
Marjoram and parsley |
| 1/2 |
|
Onion peeled |
| 1 |
|
Egg |
|
|
Salt and pepper to taste |
| 4 |
|
Sheets puff pastry |
| 400 |
ml |
Madeira sauce |
INSTRUCTIONS
Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs
through fine mincer plate. Add whole egg and mix together. Season with
salt and pepper and allow to stand in refrigerator. Using puff pastry
sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb
mixture into a patty, place the cleaned cutlet bone into the patty and
place in the centre of the puff pastry. Drawn up the sides and squeeze the
end pieces between forefinger and thumb around the cutlet bone. For effect
you may tie the top with spaghetti. Pre-heat oven to 180C. Place the
tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard
oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate
with appropriate vegetable accompaniment. From the Australian Meat and
Livestock Corporation. Typed for you by Sherree Johansson.
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