a lamb wellington recipe from real recipes
Lamb Wellington Recipe – Lamb Fillet in Pastry
A wonderful variation on the classic beef wellington – in fact I prefer this Lamb Wellington Recipe – (Lamb Fillet in Pastry)A lighter treatment full of flavour! Just look at the picture how can you resist! No need for a sauce with this recipe as the combination of the stuffing and the lamb juices provides all the flavour you will need If you like meat pie recipes why not try our venison pasty recipe from Real Recipes
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 4 servings
Serving size: 400gm
Calories per serving: 575
Fat per serving:
Updated on 27th March 2012 By:
For this Lamb Wellington Recipe – Lamb Fillet in Pastry- You will need:
Ingredients (Serves 4)
- 450gm best end of lamb – 2 * 225gm pieces
- 750gm ready rolled puff pastry
- 4 tablespoons 4 tablespoons olive oil
- 75gm butter
- 175gm chestnut mushrooms litre fish stock
- 8 sunblushed tomatoes finely chopped
- 1 small aubergine finely chopped
- 2 garlic cloves
- 4 anchovy fillets finely chopped
- 300gm Fresh Spinach
Method
- prepare all your vegetables
- pre-heat the oven to 200c 400f gas 6
- Cut each peice of lamb in half
- Heat half the olive oil in a large frying pan over a high heat and sear the lamb all over until browned
- Remove the lamb and and the remaining olive oil and butter
- Add the mushrooms aubergines tomatoes garlic and anchovies
- Cook for about 25 minutes stirring regularly to avoid sticking or burning until you have a soft pate like consistency
- Remove from the heat and allow to cool
- Rinse the Spinach leaves drain then add to a saucepan over a medium heat with only the water clinging to the leaves
- Cook the spinach until only just wilted
- Combine the spinach with the aubergine paste
- lay out the sheets of puff pastry
- Cut the pastry into 4 pieces large enough to surround the lamb and stuffing
- spread the paste over the pastry sheets leaving a gap around the edge of the pastry so you can crimp the edges to make four parcels
- Top each with the part cooked lamb
- Egg wash the edges of the pastry then fold over the pastry and crimp to seal
- Egg wash the pastry parcels and rest for 5 minutes in the fridge
- Cook for 25 minutes until the pastry is crisp and golden
- Remove from the oven then leave to rest for 5 minutes before serving
I would serve this Lamb Wellington Recipe with some fresh green cabbage and a good potato dish say Dauphinoise or Boulanger potatoes If you like lamb recipes maybe you can try our lamb recipeEnjoy!