Lamb & rosemary envelopes

Recipe uploaded by

Mary Cadogan

7 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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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

Preperation 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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