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
- 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).
- Remove the outer fat from the lamb and tie in a lot using cooking twin. season with salt and pepper.
- Heat skillet to high heat, drizzle some olive oil and sear all sides of the lamb.. Remove the twine and set aside too cool.
- 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),
- 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.
- 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.