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