Lamb & rosemary envelopes

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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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.

583 kcalories, protein 27g, carbohydrate 45g, fat 34 g, saturated fat 5g, fibre 0.25g, salt 0.95 g

Latest comments and suggestions

• Helen's

  12 November 2007

  Helen's rated and commented on this recipe

  

  Enjoyed this but some of the pastry didn't crisp up because of the juices released from the meat during cooking.

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• Woobes

  21 November 2007

  Woobes commented on this recipe

  change the herbs, try fresh rosemary as well as Thyme, oregano not readily available.

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• inspiration

  19 December 2007

  inspiration rated and commented on this recipe

  

  Love the lamb (i like my pastry on the soggy/soft side on the base!). Great to freeze, became a great freezer ready meal stand-by. Found the sauce a bit sweet though.

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• mine

  03 January 2008

  mine rated and commented on this recipe

  

  great recipe, but mine always turn out looking "homemade",never as pretty as the picture! I use waitrose's cranberry & port jelly or watkins redcurrant jam. Taste's great with braised red cabbage.

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• sneauxdrop

  26 January 2008

  sneauxdrop rated and commented on this recipe

  

  Easy recipe to make, but I couldn't make the parcels as nicely as they appear in the picture. Tasted ok.

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• becca1920

  12 February 2008

  becca1920 rated this recipe

  

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• helen

  28 February 2008

  helen commented on this recipe

  Cooked this last night for something different - although my other half was a bit dubious about cranberry sauce with lamb, he's firm believer of mint sauce only! However, it was absolutley delicious!!! Would definately recommend to anybody, very easy, and very tasty!

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• helen

  28 February 2008

  helen rated and commented on this recipe

  

  forgot to rate it

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• Steph

  08 July 2008

  Steph rated and commented on this recipe

  

  We cooked this for a family Sunday dinner - it was really lovely with new potatos veg and gravy. If you want to avoid the pastry being soggy underneath just put a piece of ready made pancake (you can get these from any supermarket) underneath the meat - cut into a piece a little larger than the lamb). You can't tell it's there when you eat it but it does socak up the juices and stop your pastry going soft!

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• Dee

  12 October 2008

  Dee commented on this recipe

  This was a really tasty meal, but really messy to make! It does not say on the recipe but I think I should have sprinkled flour on the pastry! It stuck to my hands to the board I laid it on, and they ended up as pastry piles! If you manage to get them looking like on the picture, well done! Still even if u dont they still taste great! Also on the instructions for the pastry it said to leave it out of the fridge for twenty mins before use, and I did not realize that and when I did read it, did not leave it as was impatient to get on. So dont know if that made any difference too? Any tips for pastry, welcome plse!

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• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  This was a doddle to make and it froze really well. I always flour my worktop / rolling pin and hands when rolling pastry to avoid sticking and always have the pastry at room temperature too. Delicious - will def have again - maybe with a port gravy next time.

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• rosieshearma

  09 March 2009

  rosieshearma commented on this recipe

  They looked great just like in the picture, however they were not for me, I was not impressed at all.

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• Lindsey

  24 May 2009

  Lindsey rated and commented on this recipe

  

  Served it with some new potatoes, carrots and broccoli. Didn't look like the picture but tasted lovely. Would definitely have again and cook for friends and family.

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• HellsBells

  23 July 2009

  HellsBells rated and commented on this recipe

  

  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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• Mrs Horse

  09 September 2009

  Mrs Horse rated and commented on this recipe

  

  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!

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• Mrs Horse

  10 September 2009

  Mrs Horse commented on this recipe

  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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

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

583 kcalories, protein 27g, carbohydrate 45g, fat 34 g, saturated fat 5g, fibre 0.25g, salt 0.95 g

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