LAMB & ROSEMARY ENVELOPES

Lamb & rosemary envelopes image

Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients

Provided by Mary Cadogan

Time 55m

Number Of Ingredients 5

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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

Steps:

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.

Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.25 grams fiber, Protein 27 grams protein, Sodium 0.95 milligram of sodium