Lamb & rosemary envelopes
- Mary Cadogan
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Serves 4
More effort
Prep: 10 mins
Cook: 25 mins
Plus chilling time
A star rating of 4.2 out of 5.31 ratingsRate
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Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients
Freezable
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Squashed herby potatoes
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal583
-
fat34g
-
saturates5g
-
carbs45g
-
sugars6g
-
fibre0.25g
-
protein27g
-
salt0.95g
low
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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.
Recipe from Good Food magazine, November 2002
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A star rating of 4.2 out of 5.31 ratings
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