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Lamb Re-rack


  • 8 lamb cutlets

  • 1 sheet puff pastry

  • 1 sprig rosemary

  • Splash olive oil

  • 40g pine nuts

  • 1 clove garlic

  • 1/4 preserved lemon

  • Salt and pepper

  • 1 egg


  • 1.

    Place rosemary, pine nuts, garlic, chopped preserved lemon and olive oil in a mortar and pestle and crush until a paste is achieved.

  • 2.

    Smear the paste over individual lamb culets then place four of them together on top of half a sheet of puff pastry. Wrap and seal with egg wash (repeat with the second four cutlets).

  • 3.

    Glaze the top with egg wash then bake at 200C for 12-20 minutes (dependant on how well cooked you like your lamb) or until crispy.

  • 4.

    Serve with vegies.


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