Lamb & rosemary envelopes

30-60 minutes 4 servings 600 kcal or less cranberry lamb en croute lamb envelopes lamb leg steak mains pastry puff pastry savoury

N/A

Source

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

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.

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

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

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.

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.