Lamb Cutlets in Puff Pastry with Sun-Dried Tomatoes

Lamb Cutlets in Puff Pastry with Sun-Dried Tomatoes

Serves 4
Cooks in


4 lamb cutlets
½ lb/250g field fare puff pastry (defrosted)
8 sun dried tomatoes or 2 fresh tomatoes
2 garlic cloves minced
1 egg beaten
2 tbsp flour

4 lamb cutlets½ lb/250g field fare puff pastry (defrosted)8 sun dried tomatoes or 2 fresh tomatoes2 garlic cloves minced1 egg beaten2 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.


Many thanks to Tessa Patterson – for this recipe.

Important Information

These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
Share Recipe
Print Recipe
To receive our Winter recipe collection, simply enter your email address below and tick the box to say you are happy to sign up to our bi monthly newsletter.
Sign up to our newsletter

This site, like many others, uses cookies to function and to help us understand how to make your journey better. To find out more about our use of cookies and how we use data, please click here to read our privacy policy.