Recipe ingredients and directions:

Yield: 4 servings

500 g Lamb loin

4 Cutlet bones

2 Mint leaves

1 Sprig each of rosemary,

Marjoram and parsley

1/2 Onion peeled

1 Egg

Salt and pepper to taste

4 Sheets puff pastry

400 ml Madeira sauce

Trim excess fat from lamb, cut into cubes. Mince meat with onion and

herbs through fine mincer plate. Add whole egg and mix together.

Season with salt and pepper and allow to stand in refrigerator. Using

puff pastry sheets cut pastry into a circle approx. 8 inches in

diameter. Form the lamb mixture into a patty, place the cleaned

cutlet bone into the patty and place in the centre of the puff

pastry. Drawn up the sides and squeeze the end pieces between

forefinger and thumb around the cutlet bone. For effect you may tie

the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on

to a lightly greased baking slide, egg wash and bake. Standard oven

15-20 mins. Serve immediately with madeira sauce on a warmed plate

with appropriate vegetable accompaniment.

Category: Australian Recipes