Lamb & rosemary envelopes

Lamb & rosemary envelopes

  • Rating: 4 out of 5.30 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal583
fat34g
saturates5g
carbs45g
sugars6g
fibre0.25g
protein27g
low insalt0.95g
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Ingredients

  • 4 rounded tbsp cranberry sauce
  • 375g pack ready-rolled puff pastry
  • 1 egg , beaten
  • leaves from 3 sprigs of rosemary , chopped, plus 4 sprigs
  • 4 boneless lamb leg steaks about 100g/4oz each

Method

  • STEP 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.

  • STEP 2

    Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.

  • STEP 3

    Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2002

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    Rating: 4 out of 5.30 ratings

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