Name: Lamb & rosemary envelopes
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lamb & rosemary envelopes

1. 4 rounded tbsp cranberry sauce -

2. 375g pack ready-rolled puff pastry -

3. 1 egg , beaten -

4. leaves from 3 sprigs of rosemary , chopped, plus 4 sprigs -

5. 4 boneless lamb leg steaks about 100g/4oz each -

How to cook deliciously - Lamb & rosemary envelopes

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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. Stage

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.