03 January 2013,03:07 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F. Season cutlets with black pepper. Melt 50 grams of butter in frying pan, add cutlets and brown quickly on both sides. Remove and set aside.
  • Melt 25 grams of butter in a frying pan, add blanched vegetables and mushrooms and stir fry for 1-2 minutes. Remove pan from heat and set aside.
  • Place the remaining butter in a bowl, add in the herbs with garlic and beat until smooth. Season to taste with salt and black pepper and set aside.
  • From baking paper, cut 4 large heart shapes. Spoon a quarter of the julienne vegetables on one half of each heart, leaving a good space around the edge.
  • Lay two cutlets on top, then spoon over the mushrooms. Finish each with a spoon of the herbed butter.
  • Brush the outside edge of each paper heart with egg white, fold over to encase the filling and press the edges together to seal.
  • Lay the parcels on a baking tray and bake for about 20 minutes or until the parcels have puffed up.


  • 175 grams butter
  • 1 teaspoon chopped fresh thyme
  • 5 tablespoon shredded basil or chopped parsley
  • 500 grams lamb cutlets, trimmed
  • 4 cloves garlic, crushed
  • Freshly ground black pepper and Salt, to taste
  • 1 carrot, cut into julienne strips, blanched
  • 1 leek, cut into julienne strips, blanched
  • 9 small button mushrooms, sliced
  • 1 egg white

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