Lamb & rosemary envelopes

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

  • Prep:10 mins
    Cook:25 mins
    Plus chilling time
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 583
  • fat 34g
  • saturates 5g
  • carbs 45g
  • sugars 6g
  • fibre 0.25g
  • protein 27g
  • salt 0.95g


  • 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


  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.

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

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

  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.

  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.

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