Welsh Lamb Wellington Recipe

Name: Welsh Lamb Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sprigs rosemary, finely chopped; salt; pepper; 2 lamb loin fillets or 2 lamb neck fillets, weighing approx 227g each; 3 tablespoons olive oil; 150 g chestnut mushrooms, finely chopped; 2 leeks, finely chopped; 2 -3 garlic cloves, crushed (depending how much you like garlic); 100 ml white wine; 500 g puff pastry; 1 egg, beaten

Servings: persons

3 sprigs rosemary, finely chopped
salt
pepper
2 lamb loin fillets or 2 lamb neck fillets, weighing approx 227g each
3 tablespoons olive oil
150 g chestnut mushrooms, finely chopped
2 leeks, finely chopped
2 -3 garlic cloves, crushed (depending how much you like garlic)
100 ml white wine
500 g puff pastry
1 egg, beaten

1
Preheat oven to 200C/180Cfan. Sprinkle the rosemary onto a plate. Season the lamb with salt and black pepper then roll it in the rosemary.
2
Heat half the oil in a frying pan and sear the lamb for 2-3 minutes each side until brown all over, be careful not to overcook. Remove and set aside.
3
Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for about 3-4 minutes. Stir in the wine and cook until evaporated. Leave to cool slightly.
4
Cut pastry block in half and roll into a large rectangle about 5mm thick (big enough to wrap around the lamb). Spoon half the mushroom mixture down the centre of the rectangle and place the lamb on top.
5
Brush any exposed pastry with the beaten egg and then wrap the pastry around the meat, sealing tightly - trim the top and bottom if a little too much pastry. Place on a baking tray, seam side down. Repeat with the remaining pastry and second piece of lamb.
6
Brush the pastry all over with the remaining beaten egg and decorate with pastry trimmings if you wish. Bake in preheated oven for 20-25 minutes until pastry is golden brown. Leave to rest for 10 minutes before carving into thick slices.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 sprigs rosemary, finely chopped, salt, pepper, 2 lamb loin fillets or 2 lamb neck fillets, weighing approx 227g each, and more.

Yes, Welsh Lamb Wellington falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Welsh Lamb Wellington

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