Home » Lamb Recipes » Lamb Wellington with spinach and mushrooms
Lamb Wellington with spinach and mushrooms
Serves: 2
Cook: 1 hr
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Equipment
- 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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Ingredients
- 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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Method
- 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;
Method
- 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.
