03 January 2013,23:41 by
Ponmathi Srilekha.S

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This lamb en papilotte meat recipe is cooked with the broad and freeze beans and other ingredients. It has some redcurrant jelly, and with added red wine to make this recipe more flavourful. Try to cook this at your home and serve it to your family.
Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Boil the stock and red wine until syrupy. Season the cutlets of lamb with salt and pepper.
  • Heat the oil in a heavy-based pan, and fry the cutlets until golden brown on all sides.
  • Remove them from the pan and set aside. Fry the onion in the same pan until cooked but not brown.
  • Pour in the stock and Bring to the boil, scraping any sediment from the base of the pan.
  • Keep to one side. Cook the vegetables in a steamer for 3 minutes then plunge them in cold water.
  • Cut 14 inch square pieces of foil. Arrange 2 lamb cutlets and a quarter of the vegetables on each piece of foil.
  • Divide the mint sauce, redcurrant jelly, the sprigs of rosemary and garlic between each portion.
  • Fold up the sides but leave open. Spoon on the stock and onions and season well with salt and pepper.
  • Seal the parcels completely and place in the steamer. Cover with a tight-fitting lid and steam over boiling water for 15 minutes.
  • Serve hot.


  • 300 ml lamb stock
  • 4 tablespoons red wine
  • 15 lamb cutlets, trimmed of fat
  • Salt
  • Freshly ground black pepper
  • 2 tablespoon Cooking oil
  • 2 onion, peeled and finely chopped
  • 250 grams fresh runner beans, topped, tailed and cut into bite-sized pieces
  • 250 grams shelled broad beans
  • 200 grams shelled fresh or frozen peas
  • 8 teaspoons mint sauce
  • 4 teaspoons redcurrant jelly
  • Small sprigs of rosemary
  • 4 cloves of garlic, peeled and finely chopped

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