Lamb Wellington with spinach and mushrooms

Lamb Wellington with spinach and mushrooms preparation time Serves: 2
Lamb Wellington with spinach and mushrooms cook time Cook: 1 hr
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    • garlic crusher
    • measuring spoons
    • Saucepan
    • Mixing spoon
    • Chopping board
    • knife
    • Frying pans
    • tongs
    • Flour dredger
    • Rolling pin
    • Small mixing bowl
    • fork
    • Pastry brush
    • baking tray
    • oven gloves
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    • 2 Northern Ireland Farm Quality Assured lamb leg steaks
    • 1 Clove garlic
    • 1/4 Bag spinach
    • 1 x 15 ml (1 tbsp) Olive oil
    • 2 Shallots
    • 100 g Button mushrooms
    • 50 g Shitake mushrooms
    • Flour for dusting
    • 250 g Puff pastry
    • 50 g Mushroom pate
    • 1 Egg yolk

    To serve

    • Baby potatoes and vegetables
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    • Pre-heat the oven to 220°c.
    • Peel and crush the garlic.
    • Put the spinach, half of the crushed garlic and 5ml of the olive oil in a saucepan and heat to wilt the spinach for 1-2 minutes.  Set the spinach aside.

    Prepare the vegetables:

    • Peel, remove the top and bottom from the shallots and finely slice;
    • Finely slice the mushrooms;


    • Heat the remaining olive oil in a frying pan and fry the shallots and mushrooms until golden.
    • Add the remaining garlic and fry for 1 minute.  Set the onions and mushrooms aside.
    • Dry fry the lamb steaks to seal for 1 minute on each side.  Set the lamb steaks aside to cool.
    • Sprinkle a little flour onto a clean surface and roll out the puff pastry until it is 0.5 cm thick.
    • Cut the rolled out pastry into 2 rectangular pieces, one slightly larger than the other.
    • Place the lamb steaks onto the smaller rectangle of pastry.
    • Spread the mushroom pate onto the lamb steaks.
    • Lay the spinach on top of the mushroom pate.
    • Spoon the shallot and mushroom mixture on top of the spinach.
    • Separate the egg and beat the yolk.
    • Brush the edges of both pastry rectangles with a little of the beaten egg.
    • Place the larger rectangle of pastry on top of the lamb and press the edges of the pastry together.
    • Brush the wellington with the remaining beaten egg and leave to rest for 5 minutes.
    • Transfer the wellington to a baking tray and bake for 16 minutes until golden brown.
    • Remove from the oven and leave to rest for 1 minute.
    • Cut the wellington in half and serve with baby potatoes and vegetables.