Lamb & rosemary envelopes

Lamb & rosemary envelopes

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(25 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins Plus chilling time

Skill level

Moderately easy

Servings

Serves 4

Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
583
protein
27g
carbs
45g
fat
34g
saturates
5g
fibre
0.25g
sugar
6g
salt
0.95g

Ingredients

  • 4 rounded tbsp cranberry sauce
  • 375g pack ready-rolled puff pastry
  • 1 egg, beaten
  • leaves from 3 sprigs of rosemary, chopped, plus 4 sprigs
  • 4 boneless lamb leg steaks about 100g/4oz each

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Method

  1. Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
  2. Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
  3. Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
  4. Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there’s time). Preheat the oven to 200C/gas 6/fan 180C.
  5. Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.

Recipe from Good Food magazine, November 2002

Comments, questions and tips

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Comments

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O.mawson@gmail.com's picture

Cooked this once using the cranberry sauce and it worked well but we're not massive fans of it, has anybody got any suggestions as to what we can substitute it for?

jessyb00p's picture
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Wasn't the best I'll be honest. The tastes didn't quiet go well together. Which was a shame as I really liked the concept.

emmafoxmckernan's picture

This was a great recipie. I scrimped a bit on the cranberry sauce and shouldn't have. Make the rectangle to cover the steaks long enough to make a good flap to cover the steaks and the ends just enough to pinch together. I let the steaks rest for a good 30 mins on a tea towel before covering and then chilled for 4+ hours before cooking and pastry was fine at bottom.

rachel_jones's picture
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Served these for a dinner party. Hearty enough for the men, delicate enough for the ladies. they are a little tricky, but they did end up looking like the picture, except the one my partner tried to make himself! Would definitely suggest putting either a piece of plain pancake or bread beneath the meat to soak up the juices. Its ideal when having people round that you can prepare these in advance and just pop them in the oven when you want them.

acphil27's picture
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Tasted great but looked a mess. I think the pieces of lamb were to big. Will use smaller bits next time.

sarahhare's picture

I'm looking at doing these shortly but have ONE problem. A fussy eater. Does anyone who has made the see the need to keep the cranberries in? If not I can omit them and fussy britches will be placated. If not I'm stuck on what to replace them with and ideas in that case?

catherinewr's picture
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Amazing! this just became a dinner party favourite of mine! so simple and easy to make, but looks and tastes fantastic!

I used some homemade quince jelly instead of cranberry because that's what was in my fridge, and it still worked really well with the rosemary.

I also took on board one of the other person's comments and used a whole sprig of rosemary inside the parcel.

Thank you once again BBC Good Food. :D

aababy1's picture
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Found the lamb parcels quick and easy to make. Really delicious!!I used less cranberry sauce and the lamb absorbed most of it. Even my children really enjoyed them. I served them with minted new potoatos, roast veg and gravy. A nice alternative to a normal roast dinner.

cmilbour's picture
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Super simple but looks really impressive and tastes delicious. Like others I would recommend reducing the amount of canberry sauce a little and adding a little chopped garlic. Other than that, brillliant recipe.

kurlielou's picture
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This was easier than I thought, and was absolutely delicious! I placed the lamb on a piece of bread as recommended by another review, and this worked a treat. Pastry was golden, crisp and not at all soggy. A brilliant way to serve lamb

franmac4's picture
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I found this recipe worked well, and most of the cranberry sauce was absorbed into the lamb, giving it good flavour. But I froze some of the parcels at the stage indicated in the recipe, and now I want to know how to cook them. Do you have to defrost them first or would they then go soggy? Or can you cook them from frozen, just giving them an extra ten minutes or so? Would love to get some feedback from anyone who has tried this. ( I live in Denmark, and lamb is really expensive here, so I don't want to spoil them!)

jhales's picture

I made these tonight using the leg steaks and redcurrant jelly as I don't like cranberry, it was sweet but really nice, I may try apple and Mint jelly next time. The pastry turned out well and even if I do say so myself, better than the picture! :-)

lhmg09's picture
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Made these for dinner last night and they were really nice. I used escalopes as the leg steaks didn't look very nice. Worked well. I used a teaspoon of redcurrent jelly in each parcel as I had some in the fridge. It didn't melt and stayed in one piece, but it still gave flavour.
Served this with sweet potato mash, broccoli and carrots.
Will make them again.

bangthedoldrums's picture
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I've cooked these twice now and they've looked like the photo both times. I only use a very little amount of cranberry sauce though so you only get a slight hint of it as most people in my family do not like cranberry sauce very much. Everyone enjoys them, even me and I don't normally like steak :)

captainprice123's picture

i'm doing this recipe for my GCSE coursework it looks really nice :)

ranelagh9's picture
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Thought there was too much cranberry sauce in the parcels, and it made the pastry a bit too soggy. Possibly using less cranberry would be an improvement but we weren't impressed with the flavour combination.

lesley1142's picture
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Lovely recipe. I don't really like lamb but my husband does so I made it as a (very rare) lamb treat for him. It turned out perfect. I sat the lamb on a piece of bread to soak up the juices and it done the job brilliantly. The pastry came out crisp both on top and underneath. I served it with spinach, mash and carrots.

numberonegoat's picture
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So yes i made these again last night and actually tried one this time - sooooo good! I used the healthy option lamb steaks but they were quite wee so i just put 2 into each parcel - they turned out perfectly and everyone LOVED them!

numberonegoat's picture
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I made these for my relatives and they turned out sooooo goood and just like the picture. I didn't try one on that particular occasion but tonight we have dinner guests and I will make them again and definitely try one!

belhunt100's picture
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Mine looked nothing like the picture...
Also totally forgot to buy Cranberry sauce so improvised with chopped sun-dried tomatoes, garlic (tiny bit), rosemary and sugar - popped that on top of the lamb before wrapping it up. Tasted really scrummy, will definately do again.

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