Recipes: Lamb & rosemary envelopes

Make lamb into something that looks impressive - just five ingredients and can be frozen for up to a month

• 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.

  583 kcalories, protein 27g, carbohydrate 45g, fat 34 g, saturated fat 5g, fibre 0,25g, sugar 6g, salt 0,95 g