adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb Wellingtons with beetroot & onion relish
Lamb Wellingtons with beetroot & onion relish
0 Likes
Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Spinach, prosciutto, and lamb wrapped in crispy puff pastry for a unique and delicious twist on a traditional dish.
Ingredients:
  • 36.40 gm olive oil
  • 2 bunches English spinach, stems removed, leaves coarsely chopped
  • Pinch of ground nutmeg
  • 3 sheets ready-rolled frozen puff pastry, just thawed, halved
  • 3 large (about 280g each) lamb backstraps
  • 3 slices prosciutto
  • 1 egg, lightly whisked
  • 36.40 gm extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 250g pkt ready-to-eat baby beetroot
  • 100ml red wine vinegar
  • 100g brown sugar
  • 100ml water
  • 2.40 gm sea salt
Instructions:
  • - In a saucepan over medium heat, sauté the onion in oil until soft and golden, about 15 minutes. - Add the chopped beetroot, vinegar, sugar, water, and salt to the pan. Bring to a boil. - Reduce heat to low and simmer for 10-15 minutes until the relish thickens. - Allow the relish to cool completely before serving.
  • Heat oil in a frying pan over medium-high heat. Saute spinach for 1 minute until just wilted. Add nutmeg and season to taste. Let it cool, strain, and discard excess liquid.
  • Preheat the oven as instructed. Line a baking tray with a piece of parchment paper and set it aside. Place the baking tray in the oven to heat up. Arrange 3 pastry halves on the parchment paper. Place a lamb backstrap on each piece of pastry, making sure to leave a 2cm border. Add spinach and a slice of prosciutto on top of each lamb portion. Season everything. Brush the edges with egg wash and place the remaining pastry on top, sealing the edges tightly. Trim any extra pastry. Brush the Wellingtons with more egg wash and lightly score the top with a knife.
  • Take the tray out of the oven and carefully move the baking paper with the parcels onto the hot tray. Bake for 15-18 minutes or until the pastry turns golden. Let it rest for 5 minutes, then slice each parcel into 4 pieces and serve with the relish.

Similar Recipes