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Lamb Wellington

The Best Lamb Wellington with Red Wine and Thyme

4

Serves

30 mins

Prep Time

20 mins

Cook Time

Kathy Paterson

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

tag

Lamb,

Roasts,

Dinner,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

Lamb

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600g, 2 x 300g lamb rump Quality Mark lamb rumps

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2 tbsp, chopped flat-leaf parsley

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2 tbsp fresh thyme

Pastry

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2, sheets puff pastry

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1, lightly beaten egg

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1.5 tsp black sesame seeds

Potatoes

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750g, peeled agria potatoes

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3 tbsp olive oil

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2 tbsp, or 4 sprigs fresh thyme

Pan sauce

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1/2 cup red wine

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1 cup beef stock

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25g, cold and cubed butter

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.

More info

Nutrition Information per Serving (685g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

4194 (1002)kJ

Protein

45.6g

Total Fat

54.8g

Saturated Fat

27.6g

Carbs

71.8g

Sugars

3.2g

Sodium

570mg

Iron*

5.8mg

* Percentage of recommended daily intake (Aust/NZ)

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