Lamb & rosemary envelopes

Lamb & rosemary envelopes

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(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
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Ingredients

  • 4 rounded tbsp cranberry sauce
    Cranberries

    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
    Eggs

    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

    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

    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.

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Comments (34)

numberonegoat's picture
5

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
4

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.

copperlins's picture
4

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.

rosieshearman's picture

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

annie01332's picture
3

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.

dee3000's picture

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!

stephmm's picture
5

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!

helensmccarthy's picture
5

forgot to rate it

helensmccarthy's picture
5

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!

bluesnicket's picture
3

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

tjohnston's picture
5

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.

gingerchick2's picture
5

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.

owenjonesr's picture

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

helenweir's picture
3

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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