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Lamb and Rosemary Envelopes

These fabulous little parcels are an entertainer’s dream, assembled up to four hours ahead of quickly baking. Tangy cranberry sauce is tucked in with the lamb and creates a lovely glaze, which is a perfect compliment to the fresh rosemary. We like to serve sauteéd spinach tossed with feta cheese alongside. Give this a go when you want a truly impressive dinner with little effort!

Lamb and Rosemary Envelopes

4 boneless lamb steaks
leaves from 3-4 fresh rosemary sprigs, chopped, with a few saved for garnish
1 tbs. olive oil
1 sheet frozen puff pastry, thawed
4 rounded tbs. cranberry sauce
1 egg, beaten

Season the lamb all over with salt and pepper, and sprinkle with chopped rosemary. Heat oil in a skillet over medium-high heat and sauté the lamb for 2 minutes on each side to form a brown crust. Set aside to cool.

Unroll the pastry on a floured board and cut into quarters. Roll each quarter out large enough to enclose the lamb. Place a lamb steak in the middle and top with 1 tbs. cranberry sauce. Brush a little beaten egg along the edges and fold the pastry over to encase the lamb, pinching the edges to seal. Place on a baking sheet and chill for 20 minutes. (You can freeze them at this point and defrost in the fridge when desired.)

Preheat the oven to 400°F. Brush the parcels all over with beaten egg and decorate with a small sprig of rosemary. Bake for 20-25 minutes, until the pastry is puffed and golden.

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