• Serves 2
  • 1 hour 0 mins
  • Oven temp 220C/450F/ gas8

Ingredients

Ingredients

2 Northern Ireland Farm Quality Assured lamb leg steaks

1 clove garlic

¼ bag spinach

1 x 15ml (1 tbsp) olive oil

2 shallots

100g button mushrooms

50g shitake mushrooms

Flour for dusting

250g puff pastry

50g mushroom pate

1 egg yolk

To Serve

Baby potatoes and vegetables

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.

Method

  1.      Pre-heat the oven to 220°c.
  2.      Peel and crush the garlic.
  3.      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.
  4.      Prepare the vegetables:
  •      Peel, remove the top and bottom from the shallots and finely slice;
  •      Finely slice the mushrooms;
  1.      Heat the remaining olive oil in a frying pan and fry the shallots and mushrooms until golden.
  2.      Add the remaining garlic and fry for 1 minute.  Set the onions and mushrooms aside.
  3.      Dry fry the lamb steaks to seal for 1 minute on each side.  Set the lamb steaks aside to cool.
  4.      Sprinkle a little flour onto a clean surface and roll out the puff pastry until it is 0.5 cm thick.
  5.      Cut the rolled out pastry into 2 rectangular pieces, one slightly larger than the other.
  6.      Place the lamb steaks onto the smaller rectangle of pastry.
  7.      Spread the mushroom pate onto the lamb steaks.
  8.      Lay the spinach on top of the mushroom pate.
  9.      Spoon the shallot and mushroom mixture on top of the spinach.
  10.      Separate the egg and beat the yolk.
  11.      Brush the edges of both pastry rectangles with a little of the beaten egg.
  12.      Place the larger rectangle of pastry on top of the lamb and press the edges of the pastry together.
  13.      Brush the wellington with the remaining beaten egg and leave to rest for 5 minutes.
  14.      Transfer the wellington to a baking tray and bake for 16 minutes until golden brown.
  15.      Remove from the oven and leave to rest for 1 minute.
  16.      Cut the wellington in half and serve with baby potatoes and vegetables.  

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