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The Best Lamb Wellingtons

Mini Lamb Wellington Recipe

4 - 6

Serves

30 mins

Prep Time

12 mins

Cook Time

Chelsea Winter

Recipe author

Chelsea Winter

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!

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High Iron

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Lamb,

Dinner,

Special Occasion,

Quick and Easy,

Ingredients

Lamb

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4 Quality Mark lamb rumps

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2 tbsp olive oil

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3 cups finely chopped button mushrooms

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2-3 sticks fresh rosemary

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3 finely chopped Shallots

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2 crushed garlic cloves

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1 tbsp dijon mustard

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1 block puff pastry

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1 beaten with 1 tbsp cream or milk eggs

Salad

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2 cups baby spinach

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1/2 cubed and roasted pumpkin

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3/4 cups pumpkin seeds

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1/2 cup torn fresh mint

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A handful of olives

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1 finely sliced red onion

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3/4 cup feta cheese

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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.

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 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.

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.

More info

Nutrition Information per Serving (265g)

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

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Energy

1108 (265)kJ

Protein

24g

Total Fat

37.2g

Saturated Fat

13.8g

Carbs

18.3g

Sugars

5g

Sodium

927mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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