The best lamb Wellingtons
Mini lamb Wellingtons for entertaining
Serves
4 - 8
Prep Time
30 mins
Cook Time
12 mins
Behold - it's Beef Wellington's smaller, tastier and far less intimidating cousin. People will be gobsmacked when you serve this up to them - tender, perfectly cooked lamb rump with a tasty mushroom and herb coating, wrapped up in crispy, buttery pastry. And I promise you, it's so easy and uses everyday ingredients. Perfect for entertaining, or as a special treat!
A light eater could probably do with half a wellington – while someone hungry could easily eat a whole one – especially if it’s just paired with a salad. For a more substantial meal, you could add chickpea, beans, or orzo to the salad – or serve with garlic bread.
Behold - it's Beef Wellington's smaller, tastier and far less intimidating cousin. People will be gobsmacked when you serve this up to them - tender, perfectly cooked lamb rump with a tasty mushroom and herb coating, wrapped up in crispy, buttery pastry. And I promise you, it's so easy and uses everyday ingredients. Perfect for entertaining, or as a special treat! A light eater could probably do with half a wellington – while someone hungry could easily eat a whole one – especially if it’s just paired with a salad. For a more substantial meal, you could add chickpea, beans, or orzo to the salad – or serve with garlic bread.
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ShareIngredients
4 Quality Mark lamb rumpsi
2 Tbsp butter
2 Tbsp olive oil
3 cups button mushroomsi
finely chopped2-3 sprig fresh rosemary
finely chopped3 shallots
finely chopped2 garlic cloves
crushed and chopped1 Tbsp Dijon mustard
4 puff pastry sheetsi
1 egg
whisked with 1 tbsp cream or milk
2 cups baby spinach
450g pumpkin
seeds removed, peeled and chopped into chunks and roasted1/4 cup pumpkin seeds
½ cup mint leaves
roughly chopped⅓ cup olivesi
1 red onion
finely sliced100g feta cheesei
crumbled
¼ cup olive oil
2 Tbsp white wine vinegar
can also use red wine vinegar1 tsp Dijon mustard
Method
Preheat oven to 220°C fan bake or 230°C conventional bake.
Heat butter in a pan over a medium-low heat. Add the mushrooms, rosemary, shallots and garlic. Cook, stirring frequently for 20 minutes until everything is very soft and all the liquid has evaporated.
Stir through the mustard and season with a little salt and pepper to taste.
Meanwhile, heat a little oil in a frying pan over a very high heat.
Trim the lamb rumps of any fat, pat dry with paper towels and season with salt and pepper.
Add to the pan (2 at a time) to brown slightly on all sides – only about 30 seconds in the pan in total. Set aside on a wooden board and repeat with the other rumps.
Roll out the pastry on a floured benchtop – it needs to be about ¾ the thickness of a standard sheet, about 2-3 mm. If the pastry is too thick, it won't cook properly by the time the lamb rump is ready.
Press some of the mushroom mixture in a layer around the outside of a lamb rump. Gently place the lamb on a piece of pastry. Brush all the pastry edges with egg mixture and press the ends firmly together to seal.
Place the roll seam-side down on a baking tray lined with baking paper. Brush all over with egg wash, then using a sharp knife, score a series of light cuts in a crisscross all over the top.
Bake in the oven for 12 minutes, then remove the tray from the oven and allow to rest for 8-10 minutes before slicing.
To make a simple vinaigrette dressing, whisk a ¼ cup of olive oil with 2 tablespoons of wine vinegar (red or white) with 1 teaspoon of Dijon mustard.
To make the accompanying salad, mix salad ingredients together with the dressing and season with salt and pepper.
Slice the Wellingtons in halves, thirds or serve whole and arrange on plates with the salad.
Nutrition Information per Serving (408g)
This nutrition analysis is based on 8 serves. One serving is half a beef wellington with the salad.
