Lamb & rosemary envelopes

Lamb & rosemary envelopes

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(28 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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hkeen
5th May, 2017
3.8
I used red currant jelly as we don't like cranberries, it was ok but we would have preferred it a little less sweet. Lamb steaks are a little wasted so next time I'll try a left over roasted lamb with a mint jelly..... Great idea and I put a teaspoon of fine semolina under the meat and it absorbed the juices and the pastry was crisp, no soggyness at all.
abii
10th Jan, 2017
Oh my goodness, the simplicity of this vs how amazing it looks makes this recipe like alchemy! My three year old even helped but I could honestly have served them at a dinner party. I used shoulder steaks so they needed longer in the pan (because they're chunky), but that made it all the more impressive when they came out! I made three parcels and halved one for my two children to share. Was a bit tricky to cut at the end so next time I'd make two actual smaller parcels but definitely a winner in this house.
amberino
6th Aug, 2015
3.8
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
19th Aug, 2014
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
6th Aug, 2015
3.8
My partner doesn't like cranberry so I made some with mint jelly/sauce for him instead and he really enjoyed them
jessyb00p
11th Apr, 2013
2.05
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
10th Mar, 2013
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
24th Oct, 2012
5.05
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
15th Jun, 2012
5.05
Tasted great but looked a mess. I think the pieces of lamb were to big. Will use smaller bits next time.
sarahhare
7th Feb, 2012
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?

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