The Best Lamb Wellingtons
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The Best Lamb Wellingtons

(11 ratings - rate this recipe)
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!
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 12 mins Cook: 12 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
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Ingredients

Lamb

  • 4 Quality Mark lamb rumps
  • 2 tablespoons butter or oil
  • 3 cups button mushrooms, very finely chopped
  • 2-3 sticks rosemary, leaves pulled off, very finely chopped
  • 3 shallots (or 1/2 large onion), very finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon Dijon mustard
  • 1 block flaky puff pastry (or
  • 4 sheets pre-rolled)
  • 1 egg beaten with 1 tablespoon milk or cream

Salad

  • 2 cups baby spinach
  • ½ pumpkin, cut into bite sized chunks, and roasted
  • ¾ cup pumpkin seeds (pepitas) or pine nuts
  • ½ cup mint leaves, torn
  • Handful of green or Sicilian olives (optional)
  • 1 red onion, finely sliced
  • ¾ cup feta, crumbled

Method

Preheat oven to 220°C fan bake or 230°C conventional bake.
 

Lamb Wellingtons

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 3/4 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.
 

Salad

To make the accompanying salad, mix salad ingredients together with the dressing (see tips) and season with salt and pepper.
 

To serve

Slice the Wellingtons in halves, thirds or serve whole and arrange on plates with the salad.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 265g
Energy kJ (kcal) 265g
Protein (g) 24.0
Fat (g) 37.2
Saturated (g)
13.8
Carbohydrate (g) 18.3
Sugars (g)
5.0
Sodium (mg) 927
Iron (mg) 3.9
Zinc (mg) 3.4
Vitamin B12 (ug) 1.4
Vitamin D (ug) 0.60
Selenium (ug) 10.1

This dish is a real treat, and will provide the family with a good dose of zinc giving their immune systems a boost.
  • 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 chickpeas, beans, or orzo to the salad. Alternatively, serve with garlic bread.
  • To make a simple vinaigrette dressing, whisk 1/4 cup olive oil with 2 tablespoons wine vinegar and 1 teaspoon Dijon mustard.
  • To reduce the sodium content of this dish, reduce the amount of olives and feta cheese used.

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Comments & Reviews

There are: 11 reviews, with an average rating of 3.4 out of 5
Sounds interesting will give it a go this week
Posted by Barbara Pleace 2014-08-18 13:46:24
Could you make this to a point and leave to cook later, if yes at what point?
Posted by Maureen 2014-08-18 13:46:58
Hi Maureen, Yes you can - you can take it right up to the point where the wellington is wrapped in pastry and waiting to go in the oven.
Posted by Beef + Lamb NZ 2014-08-18 13:47:52
Any tip on stopping the bottoms going soggy? Serious question. Nothing worse than soggy pastry.....
Posted by Belinda Ryan 2014-08-18 13:48:33
Hi Belinda, We agree, there really is nothing worse than a soggy pastry. To avoid this make sure that there is coating of the mushroom mixture around the whole piece of meat to lock in that moisture. Don't be afraid to let the pastry cook for the whole 12 minutes and allow the 8-10 minute resting time.
Posted by Beef + Lamb NZ 2014-08-18 13:49:01
Love this recipe. I'm serving to best friends for dinner tomorrow. Looking forward to the comments.
Posted by Carol Guy 2014-08-18 13:49:34
made these on weekend for friends.so tasty.Far better than its big brother Beef Wellington.Will make again.
Posted by ruth 2014-09-29 21:38:07
so easy but super impressive. Awesome recipe!
Posted by Lucy 2014-11-30 19:01:46
Sounds really lovely and I will give it a try. How long does it need to cook, so that the meat is cooked properly. We don't eat raw meat.
Posted by emmajay 2015-06-17 17:21:38
Hi Emma, if you are wanting a well done lamb rump the suggested cooking time is 25-30 minutes and this is based on a 500 gram piece of meat :)
Posted by Beef + Lamb New Zealand 2015-06-18 09:05:01
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