Lamb & rosemary envelopes

• cranberry↗4 rounded tbsp tbsp

  sauce

• pack ready-rolled puff pastry↗375g g
• egg↗1

  beaten

• rosemary↗leaves from 3 sprigs of

  leaves from 3 sprigs of, chopped, plus 4 sprigs

• boneless lamb↗4

  leg steaks about 100g/4oz each

Step-by-step instructions

1. 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. 2

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

3. 3

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

4. 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. 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.