The best lamb Wellingtons
Mini lamb Wellingtons for entertaining
4 - 6
Serves
30 mins
Prep Time
12 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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.
Rate this recipe
Share
High Iron
High Protein
Ingredients
Lamb
4 Quality Mark lamb rumps
i
2 Tbsp butter
2 Tbsp olive oil
3 cups button mushrooms
i
finely chopped
2-3 sprig fresh rosemary
finely chopped
3 shallots
finely chopped
2 garlic cloves
crushed and chopped
1 Tbsp Dijon mustard
4 puff pastry sheets
i
1 egg
whisked with 1 tbsp cream or milk
Salad
2 cups baby spinach
450g pumpkin
seeds removed, peeled and chopped into chunks and roasted
¾ cups pumpkin seeds
½ cup mint leaves
roughly chopped
⅓ cup olives
i
1 red onion
finely sliced
100g feta cheese
i
crumbled
Vinaigrette Dressing
¼ cup olive oil
2 Tbsp white wine vinegar
can also use red wine vinegar
1 tsp Dijon mustard
Method
To Make Lamb Wellingtons
To Serve
1
Preheat oven to 220°C fan bake or 230°C conventional bake.
2
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.
Start Timer
3
Stir through the mustard and season with a little salt and pepper to taste.
4
Meanwhile, heat a little oil in a frying pan over a very high heat.
5
Trim the lamb rumps of any fat, pat dry with paper towels and season with salt and pepper.
6
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.
7
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.
8
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.
9
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.
10
Bake in the oven for 12 minutes, then remove the tray from the oven and allow to rest for 8-10 minutes before slicing.
Start Timer
Nutrition Information per Serving (265g)
This dish is a real treat, and will provide the family with a good dose of zinc giving their immune systems a boost.
Energy
1108kJ (265 kcal)
Protein
24g
Total Fat
37.2g
Saturated Fat
13.8g
Carbs
18.3g
Dietary Fibre
g
Sodium
927mg
Iron
3.9mg
Zinc
3.4mg
Vitamin B12
1.4µg
