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  • Makes 2
  • 90 minutes
  • Difficulty Medium
  • 16 Ingredients

141 Comments

You heard it right, LAMB Wellington! This of course can be replaced with a scotch eye fillet. The mushroom paste is time consuming and I like to double or triple the recipe so I am able to freeze some Lamb Wellingtons to use for future dinners. Simple take out of the freezer and thaw before baking.


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.

  • I had never thought to substitute with lamb, thank you.

    Reply

  • Love the presentation!
    I’ve never made Wellington before but definitely worth the try! Looks delicious

    Reply

  • Hubby made this and it was amazing! So tasty!

    Reply

  • Ive never made a wellington, but this looks delicious.

    Reply

  • I do t like lamb but I do love the way this has been presented in the photo

    Reply

  • I am 100% requesting this for my birthday!

    Reply

  • Perfect for a cold wet miserable night like tonight..
    I just wish I had a plate full in front of me now…yum

    Reply

  • Huge fan of lamb and now this is going to be a must try!

    Reply

  • Sounds like a delicious meal for dinner this week thank you for sharing

    Reply

  • Oh this sounds amazing. We don’t have lamb very often but this is a must try!!!

    Reply

  • I absolutely love lamb!!! Ever since my second pregnancy. Definitely saving this recipe to try.

    Reply

  • Sounds yummy. Thought i am to chicken to make one and that mine would end up soggy! Any tips?

    Reply

  • Great result, thanks for sharing.

    Reply

  • Yum! I’m a huge lamb fan. This doesn’t seem too complicated.

    Reply

  • I’m not a big lamb eater, but I have family members who should like this recipe.

    Reply

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