Welsh Lamb Wellington recipe
- 2 x Welsh lamb loin eye muscle or neck fillets weighing approx 227g (8oz) each, seasoned
- 2 sprigs rosemary, finely chopped
- 45ml (3tbsp) olive oil
- 150g (5oz) chestnut mushrooms, finely chopped
- 2 leeks, finely chopped
- 2 cloves garlic, crushed
- 100ml white wine
- 500g packet pre-made puff pastry
- plain flour for rolling
- 1 egg, beaten
Preheat oven to Gas 6, 200ºC, 400ºF.
Season the lamb and roll in the chopped rosemary. Heat half the oil in a frying pan and sear the lamb on all sides for 5 minutes until brown all over. Remove and set aside.
Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for about 3-4 minutes. Stir in the wine and cook until evaporated. Leave to cool slightly.
Cut pastry block in half and roll into a large rectangle about 5mm thick (big enough to wrap around the lamb).
Spoon half the mushroom mixture down the centre of the rectangle andplace the lamb on top.
Brush any exposed pastry with the beaten egg and then wrap the pastry around the meat, sealing tightly, trim top and bottom if a little too much pastry.
Place on a baking tray, seam side down. Repeat with second piece of lamb.
Brush the pastry all over with the remaining beaten egg and decorate with pastry trimmings if you wish.
Bake in preheated oven for 20-25 minutes until pastry is golden brown. Leave to rest for 10 minutes before carving into thick slices.
Serve with creamy mashed potato and seasonal greens.
Recipe courtesy of Welsh Lamb
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