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 Yield: 4 servings Trim Read More …
Jolly Jumbuck in a Tuckerbag
Tag: jumbuck