Lamb Wellington

Ben O'Donoghue

Ingredients:

Serves two

  • 300gm trimmed lamb loin trimmed (middle cut)
  • 1 tbsp chopped thyme
  • Salt
  • Pepper
  • 1 tbsp dijon mustard
  • 1 sheet frozen best quality puff pastry

Duxcelle

  • 250 gm flat field mushrooms
  • 1 clove garlic
  • 50gm butter
  • Salt
  • Pepper
  • 1 tbsp chopped parsley

Method:

  1. Season the loin with finely chopped thyme and salt and pepper and allow to rest for 30min to infuse the flavours then seal in a hot pan on all sides until golden brown then allow to cool.
  2. Finely chop the mushrooms and sweat off in butter with the garlic until the moisture cooks out of the mushrooms then add the chopped parsley and season with salt and pepper and allow to cool to room temp.
  3. Role the puff pastry place the pastry sheet between two sheets of baking paper lightly dusted with flour and roll into a rectangle so that it is long enough to wrap the loin completely and is as wide as the loin.
  4. Remove the top piece of baking paper and dust off any excess flour, cover 1/2 of the rectangle with the mushroom mixture equally. Smear the loin with an even covering of dijon mustard and place at the end of the pastry on top of the mushroom mix.
  5. Roll the pastry away from yourself pulling back firmly so that the pastry is firm around the beef. Roll so that the mushroom layer and pastry completely wraps the lamb loin leaving 3cm of plain pastry, egg wash this and press together so that it sticks. Trim the edges so that they are flush with the meet. Make sure that the seam is at the bottom and remove the paper except for a rectangle underneath to bake upon. Egg wash the top and pace in the fridge to rest for 30mins
  6. Preheat an oven to 180 degrease c and bake for 25 minutes until the pastry is dark golden in colour use a probe to test the temp. It should reach 45 degrees. Allow to rest for 10min then slice with a sharp knife into equal portions. Serve with steamed spinach or your favourite veg.

Similar Recipes

English Muffins

English Muffins

Ingredients: 300ml milk, plus extra 7g sachet of dried yeast 25g white caster sugar 50g shortening or lard 425g plain flour, plus extra 20g polenta, optional Unsalted butter Method: Gently warm the milk in a pan until lukewarm or body temperature, 37ºC. Add the yeast...

Tandoori Cauliflower with Cashew Yoghurt

Tandoori Cauliflower with Cashew Yoghurt

This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion, thinly sliced Juice of 1/2 lemon 1 1/2 tbsp extra virgin...

Ham & Cheese Empanadas

Ham & Cheese Empanadas

Ingredients:For Dough:  500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling:  600g smoked ham, diced  200g mozzarella, diced  200g cheddar, diced  200g brown onion, diced  80g...

Gnocchi with Braised Leek & Pancetta

Gnocchi with Braised Leek & Pancetta

This recipe is brought to you with the help of our friends at Massel Ingredients: 500g gnocchi  2 potatoes, diced  1 clove of garlic, chopped 1 tsp dried chillies  1 leek, sliced  2 rosemary sprigs 100g pancetta, rind removed and diced 500ml Massel Veg Stock Method:...

Indian-Spiced Cauliflower Salad

Indian-Spiced Cauliflower Salad

Ingredients: 1 head cauliflower, cut into pieces 1 green banana chilli, sliced 1 bunch mint, picked  1 cup Indian style yoghurt Pinch of sea salt flakes ½ tsp garam masala powder ¼ tsp dry mango powder ¼ tsp fenugreek powder Vegetable oil for frying Method: Fry...

Spaghettini Aglio Olio

Spaghettini Aglio Olio

Ingredients: 500g good quality spaghettini Table salt (for pasta water) 8 birdseye chilli, sliced finely 5 cloves garlic, chopped ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf 250ml olive oil Sea salt and freshly ground black pepper to taste A...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!