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Lamb Wellington

Lamb Wellington

Too good to save for the weekend, lamb can help create quick and simple, yet spectacular midweek meals which rightly deserve their place on any dinner table

You will need

  • Olive oil, 1-2 tbsp
  • Fresh rosemary, small sprig
  • Lean Welsh lamb rumps approximately 200gneach, trimmed and cut into 4 equal portions
  • Wild mushrooms, finely chopped
  • Shallot, peeled and finely chopped
  • Chopped fresh thyme leaves 1 tbsp, to be usedmon the pastry, plus a handful to garnish
  • Patchwork Welsh garlic & mushroom paté
  • Ready-rolled puff pastry sheets
  • Egg, beaten
  • Salt and freshly milled black pepper


Heat the oil and rosemary in a frying pan over a moderate heat, season the lamb portions and
brown for 30 seconds on each side. Set aside to cool. In the same pan, add the mushrooms, shallot and thyme leaves. Cook for 5-10 minutes until soft. Set aside to cool. Preheat the oven to 220C/gas mark 7. Put the lamb portions on a clean chopping board. Spread each portion evenly with the paté, then the mushroom mixture. Press down lightly. On a lightly floured surface, unroll the pastry. Roll out and cut sufficient squares to leave a 1cm border around each lamb portion, this is for the base. Roll and cut the same number of squares this time leaving a border of approximately 6cm. Position each lamb portion on a small pastry square, and brush the edges with beaten egg. Place a larger pastry square over each lamb portion, trim the edges and pinch all around the pastry to seal. Brush the surface with beaten egg and sprinkle with the thyme. Gently create a hole in the pastry with the point of a sharp knife to allow any steam to escape. Transfer the wellingtons to a baking sheet and cook for 12-15 minutes for medium-cooked lamb. Leave to rest for 3-4 minutes.