Lamb wellington

Prep: 15 mins
Cook: 30 mins
Lamb wellington

2 sprigs rosemary, finely chopped

2 lamb loin fillets or neck fillets weighing approx 227g each

3 tbsp olive oil

150g chestnut mushrooms, finely chopped

2 leeks, finely chopped

2 cloves garlic, crushed

100ml white wine

500g packet puff pastry

1 egg, beaten

To serve

Creamy mashed potato

Seasonal greens

Heat the oven to 200°C.

Scatter the chopped rosemary onto a dish.

Sprinkle the lamb with salt and black pepper.

Roll in the rosemary to coat. Pour half of the oil into a frying pan set over medium-high heat.

Brown the lamb for about 2 or 3 minutes on each side. Take out of the pan then leave aside.

Pour the rest of the oil into the frying pan and heat. 

Add the mushrooms, leeks and garlic and fry for 3 or 4 minutes.

Pour in the wine and evaporate. Set aside to cool.

Cut the pastry in half. Flatten into a 5mm thick rectangle, large enough to be wrapped around the lamb.

Place half of the mushroom mixture in the middle of the rectangle then add the lamb on top.

Brush the pastry with the beaten egg and then tightly wrap around the lamb. Trim if necessary.

Put on a baking sheet, seam side down. Do the same for the second piece of lamb.

Brush over with the rest of the beaten egg.

Put in the oven for about 20 to 25 minutes, until golden. Set aside to rest for about 10 minutes.

Carve into thick slices and serve with a creamy potato purée and seasonal greens.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals

Special Info
Nut free, Pregnant Mums

Level of Difficulty

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