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Lamb Wellingtons
Lamb Wellingtons
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elegant lamb Wellington for a gourmet soiree.
Ingredients:
  • Olive oil, to grease
  • 3 (about 220g each) lamb eye of loin (backstrap), halved crossways
  • Salt & freshly ground black pepper
  • 18.20 gm olive oil
  • 150g button mushrooms, thinly sliced
  • 3 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed, halved crossways
  • 46.80 gm honey wholegrain mustard
  • 1 red onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 62.50 ml finely chopped fresh continental parsley
Instructions:
  • For the tomato sauce, heat oil in a saucepan over medium heat. Sauté onion until soft for 2-3 minutes. Stir in garlic until aromatic for 1 minute. Add tomato and tomato paste, mix well, and bring to a boil. Simmer over medium-low heat for 10 minutes, stirring occasionally until thickened. Remove from heat, stir in parsley, and season with salt and pepper.
  • Preheat your oven to 220°C. Brush 2 baking trays lightly with oil. Season the lamb with salt and pepper. Heat up half of the oil in a non-stick frying pan over high heat. Sear half of the lamb for 1 minute on each side until golden brown. Place the seared lamb on a plate lined with paper towel. Repeat with the remaining lamb. Using the same pan, heat up the rest of the oil. Add in the mushrooms and cook, stirring occasionally, for 1-2 minutes until just tender. Transfer the mushrooms to a bowl.
  • Lay the pastry on a clean surface and generously spread with mustard. Add 1 piece of lamb in the center of each pastry sheet and layer with mushrooms. Brush the edges of the pastry with egg and fold to seal in the delicious filling.
  • Lay the Wellingtons seam-side up on the trays and brush with the remaining egg. Bake until the pastry is puffed and golden, for around 18-20 minutes.
  • Plate the Wellingtons and accompany them with a side of tomato sauce and salad.

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