Lamb Wellington
The best lamb Wellington with red wine and thyme
4
Serves
30 mins
Prep Time
20 mins
Cook Time
Recipe author
Kathy Paterson
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.
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High Iron
Low Sodium
Ingredients
Lamb
2 x 300g Quality Mark lamb rumps
i
2 Tbsp chopped fresh parsley
2 Tbsp fresh thyme
Pastry
2 sheets puff pastry
1 egg
lightly beaten
1 tsp black sesame seeds
1 tsp sesame seeds
Potatoes
750g Agria potatoes
peeled
3 Tbsp olive oil
2 Tbsp or 4 sprigs fresh thyme
Pan sauce
1/2 cup red wine
i
1 cup beef stock
25g, butter
cold and cubed
Method
To Prepare Lamb
To Assemble
To Make Potatoes
To Make Pan Sauce
To Serve
1
Preheat the oven to 220°C.
2
Line a shallow roasting tray with baking paper.
3
Heat a large frying pan over medium-high heat.
4
Rub the lamb with a little oil and place in the hot pan, turning to brown on all sides.
5
Remove from the pan, season and rub lamb with the chopped herbs.
6
Set aside to cool.
Nutrition Information per Serving (685g)
This dish provides a source of selenium, an essential mineral contributing to growth and development in children.
Energy
4194kJ (1002 kcal)
Protein
45.6g
Total Fat
54.8g
Saturated Fat
27.6g
Carbs
71.8g
Dietary Fibre
g
Sodium
570mg
Iron
5.8mg
Zinc
5.6mg
Vitamin B12
3.6µg
