Lamb & rosemary envelopes

Lamb & rosemary envelopes

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Prep: 10 mins Cook: 25 mins Plus chilling time

More effort

Serves 4
Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal583
  • fat34g
  • saturates5g
  • carbs45g
  • sugars6g
  • fibre0.25g
  • protein27g
  • salt0.95g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 rounded tbsp cranberry sauce

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 375g pack ready-rolled puff pastry
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • leaves from 3 sprigs of rosemary, chopped, plus 4 sprigs

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 boneless lamb leg steaks about 100g/4oz each

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (34)

amberino's picture
3.75

I really enjoyed these and so did the whole family, I've made them several times now and they always go down a hit. Instead of using whole pieces of lamb I use diced lamb so any left over can be taken to work for lunch the next day, it makes it easier to eat without a knife and fork and quicker to cook too! The only thing I struggle with is the bottoms tend to go quite soggy, I do not know what to do to stop this?

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?

amberino's picture
3.75

My partner doesn't like cranberry so I made some with mint jelly/sauce for him instead and he really enjoyed them

jessyb00p's picture
2

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
5

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
5

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
5

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
5

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
4

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
5

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
3

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
4

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
5

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
1

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
4

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
5

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!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.