Lamb En Papillote

150 ml/1/4 pint lamb stock
2 tablespoons red wine
8 lamb cutlets, trimmed of fat
salt
freshly ground black pepper
1 tablespoon olive oil
1 onion, peeled and finely chopped
175 g/6 oz fresh runner beans, topped, tailed and
cut into bite-sized pieces
175 g/6 oz shelled broad beans
100 g/4 oz shelled fresh or frozen peas
4 teaspoons mint sauce
2 teaspoons redcurrant jelly small sprigs of rosemary
2 cloves of garlic, peeled and finely chopped

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 front 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 4 x 35 cm/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. Allow your guests to open the parcels themselves at the table.

SERVES 4