The Best Lamb Wellington with Red Wine and Thyme
Here in New Zealand we’re known to be innovative when it comes to food. So for this recipe, we've exchanged the beef in a classic Wellington for a delicious lamb rump.
Rate this recipe
2 x 300g Quality Mark lamb rumps
2 Tbsp chopped fresh parsley
2 Tbsp fresh thyme
2 sheets puff pastry
1 tsp black sesame seeds
1 tsp sesame seeds
750g Agria potatoes
3 Tbsp olive oil
2 Tbsp or 4 sprigs fresh thyme
1/2 cup red wine
1 cup beef stock
cold and cubed
To Prepare Lamb
To Make Potatoes
To Make Pan Sauce
Preheat the oven to 220°C.
Line a shallow roasting tray with baking paper.
Heat a large frying pan over medium-high heat.
Rub the lamb with a little oil and place in the hot pan, turning to brown on all sides.
Remove from the pan, season and rub lamb with the chopped herbs.
Set aside to cool.
Nutrition Information per Serving (685g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
4194 kJ (1002 kcal)
* Percentage of recommended daily intake (Aust/NZ)