- Preheat oven to Gas 4-5, 180°C, 350°F. Roll out pastry and divide into four squares (17cm x 17cm), then cut in half to make two triangles of large enough size to wrap cutlets.
- Take lamb cutlet, place into pastry triangle. Place half teaspoon of mint jelly onto each cutlet followed by a large sprig of rosemary. Wet edges with water and fold pastry around cutlet to encase (leaving bone sticking out).
- Brush with egg and milk glaze. Place on a non-stick baking sheet and bake for about 20 minutes until pastry is golden brown. Mix together mint jelly and cranberry to make a dip.
- Serve lamb cutlet en croûte as a canapé, snack or main course