Skip to content

Lamb Wellington

Mains

Ingredients

  • 1–2 large sheet puff pastry sheet (~450g)
  • 1 lamb shoulder roll
  • 2 tbsp mint sauce
  • S&P
  • Onion jam For the mushroom duxelle:
  • 350g mushrooms Egg wash:
  • 1 egg

Method

  1. Mushroom duxelle: Finely chop the mushrooms and fry in a hot pan with a little olive oil and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove the duxelle from the pan and leave to cool.
  2. Season the lamb with salt and pepper and sear well on all sides in a hot pan.
  3. Make the egg wash. In a small bowl, whisk one egg and set aside.
  4. Cook lamb for 20-25 minutes in the oven at 180°C, remove and rest for 10-15 minutes
  5. Remove net from meat!
  6. Assemble: On floured parchment paper, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the meat- you don’t want it too thin. (Make sure your puff pasty will fit over the top of the meat+filling with 1 inch around all three sides-otherwise you’ll need two sheets).
  7. Spread 1 tablespoon of the mint sauce on the pastry, then the mushroom duxelles and then the onion jam and smooth it all out.
  8. Remove the net from the lamb, if present and place in the centre on top of the other layers and brush with another tableapoon of mint sauce.
  9. Preheat the oven to 200°C.
  10. Brush the egg wash lightly on all exposed puff pastry, then fold it over the meat, pressing the edges together on top and flip it over.
  11. Brush the top of the pastry with egg wash, as well as the edges. Score a crosshatch the top. Bake in the oven at 200°C for 20-35 minutes.

Note

Baking on a hot preheated sheet pan will help the bottom crisp and cook through.