The Best Lamb Wellingtons
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The Best Lamb Wellingtons

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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
Good source of iron Good source of iron
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  • 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


  • 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


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.


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)
Carbohydrate (g) 18.3
Sugars (g)
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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