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, questions and tips

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aababy1
7th May, 2011
5.05
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
8th Apr, 2011
4.05
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
7th Mar, 2011
5.05
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
28th Feb, 2011
3.05
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
9th Jan, 2011
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
2nd Dec, 2010
4.05
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
7th Oct, 2010
5.05
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
6th Sep, 2010
i'm doing this recipe for my GCSE coursework it looks really nice :)
ranelagh9
19th Aug, 2010
1.05
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
9th Dec, 2009
4.05
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.

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