Recipe: Lamb & Rosemary Envelopes

So I fancied some lamb yesterday and had a good hunt around the interwebs to see what I could find. This sounded amazing, so I went ahead and made a slightly different version.
I don’t really like combining sweet and savoury flavours, so the cranberry sauce had to go. Instead, I replaced it with fresh, chopped rosemary taken from my own herb garden that I have growing outside.

I decided to make it with creamy mashed potatoes and peas with fresh mint.
I made a mistake where I could have used the pan that I browned the lamb in to make a pan gravy with red wine, but I’d already thrown it into the sink. It turned out fine without it. Not a huge loss.

Without further ado, here’s how you make the entire dish. It needs some careful timing, but otherwise it’s pretty straightforward.

Here’s what you are going to need:

  • Lamb Leg Steaks, 1 per person
  • Pre-rolled puff pastry, 1 sheet (about 350G or more)
  • Maris Piper potatoes, or anything suitable for mashing
  • Butter (salted is preferable)
  • Fresh mint
  • Fresh rosemary
  • 1 egg
  • Salt
  • Coarse-ground black pepper
  • Crème fraîche or whipping cream
  • A good quality red wine if you’re making a pan sauce. I recommend a nice Shiraz or Cabernet Sauvignon.
  • Garlic (optional, for making a pan sauce)


How to make it:

  • Season the lamb with salt and pepper on both sides.
  • In a pan with a little oil on high heat, sear the lamb on both sides for a minute or two.
    The outside should be nicely browned but still uncooked in the middle.
    The outside should be nicely browned but still uncooked in the middle.


  • Place the steaks onto a plate to cool. A kitchen cloth or paper should be used to soak up any excess oil so the pastry doesn’t get too mushy.


  • Roll out your pastry into a fairly thin sheet and cut into four rough squares.


  • Next, place the lamb steaks onto each square and some fresh, chopped rosemary on top.



  • Mix one egg together using a brush to make an egg wash.


  • Wrap each lamb steak up and brush each with the egg over the top. Place on a baking tray lined with baking paper that has been greased with butter.


  • Put the entire tray of goodness into the fridge for 20-30 minutes to firm the pastry up. I find that this is a good time to have a clean up of the kitchen because we’ve probably made a bit of a mess by now!
  • About 10 minutes before the lamb steaks are ready to come out of the fridge, peel and start boiling some potatoes in salted water and pre-heat your oven to 200.C.


  • When the steaks are ready, put them into the oven for 20-25 minutes. The middle of the oven is probably best.
  • When about 5 minutes of cooking time is left, turn the heat off on the potatoes, drain the water out using the saucepan lid, and mash them using some butter and cream.
  • In a small pan, add some butter and about 1cm or less of water. Turn up to a low-medium heat, put the peas in and put the lid back on. This will gently steam them and they’ll be done in about 2 minutes.
    If you need to, keep the mashed potatoes warm by using a very low heat
    If you need to, keep the mashed potatoes warm by using a very low heat.


  • The lamb should be done by now. If the pastry is lovely and golden in colour and the internal temperature is 60.C then it’s cooked perfectly.
  • A nice Shiraz goes well with this.


  • The lamb was perfect. Lovely and moist.


As I mentioned earlier, this would probably be better with a pan sauce/gravy.
There are plenty of recipes around the net, but the basics are:

  • Heat the pan used to cook the meat.
  • Scrape all that meaty goodness from the bottom of the pan.
  • Chop garlic, and onions if you like, then brown them in the pan.


  • Add half a cup of the appropriate kind of stock, and an equal amount of red wine (white for chicken/fish).
  • Simmer and reduce until you’re happy with it. Taste it often, and add a light dusting of flour every so often if you want it to thicken up faster.


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