- 4 rounded tbsp cranberry sauce
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
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 boneless lamb leg steaks about 100g/4oz each
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
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.
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.