Ingredients (makes 2 )

• 1 Lamb Rump Roast (pieces start from 500g)
• 1 Sheet of puff pastry
• Cooking twine
• 2tbl Dijon mustard
• Chives for garnish
• Egg wash:
• 1 Egg whisked
• 1tbl Milk
• Mushroom Paste:
• 200g Swiss brown mushrooms
• 1/2cup Chestnuts (substitute for pine nuts or walnuts)
• 1 bunch thyme
• Half leek
• 3 Bay leaves
• 3tbl Butter
• Salt and Pepper

Method

1. Finely chop by hand or in food processor the leek, mushroom and chestnuts (be careful not to mince). Add this, along with the remaining mushroom mixture ingredients into a pan on low heat. The aim of this mixture is to remove as much moisture as possible, this can take a good 20mins too achieve. The mixture should turn darker in colour and reduce by half, once done allow to cool completely (this can be done ahead of time).
2. Remove the outer fat from the lamb and tie in a lot using cooking twin. season with salt and pepper.
3. Heat skillet to high heat, drizzle some olive oil and sear all sides of the lamb.. Remove the twine and set aside too cool.
4. Pre-heat oven to 200 degrees (fan forced). Remove puff pastry sheet from the freezer and place on bench with the plastic facing down (prevents the pastry from drying out),
5. Once the pastry has thawed then evenly place the mushroom paste on top of it. Use a pastry brush to coat the lamb with dijon mustard and place in the middle of the pastry.
6. Cover the lamb with the pastry and once sealed, brush with the egg wash. Bake for 30 mins (medium rare) and allow to rest for 10mins before serving.