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.
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600g, 2 x 300g lamb rump Quality Mark lamb rumps
2 tbsp, chopped flat-leaf parsley
2 tbsp fresh thyme
2, sheets puff pastry
1, lightly beaten egg
1.5 tsp black sesame seeds
750g, peeled agria potatoes
3 tbsp olive oil
2 tbsp, or 4 sprigs fresh thyme
1/2 cup red wine
1 cup beef stock
25g, cold and cubed butter
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
* Percentage of recommended daily intake (Aust/NZ)