Lamb Wellington

Method

For the Persillage

1. In the food processor, blitz the parsley, garlic, oil and seasoning together.
2. Once combined, add the breadcrumbs and blitz until breadcrumbs turn green.

For the sauce

1. In a heavy-based pan, bring Madeira, white wine, shallots, garlic, thyme, bay leaf and peppercorns to the boil. Reduce by half.
2. Add the stock and the veal jus and reduce until the sauce coats the back of a spoon. Strain and pass through muslin.
3. Return to a small saucepan, add the olive cheeks, shallots, parsley. Bring to a simmer.
4. Finish by whisking in the butter until a shiny appearance is obtained.

To prepare the lamb

1. Roll the cleaned lamb fillets in olive oil then in persillage. Season and chill.
2. Lay a rolled sheet of puff pastry onto a chilled bench, place the lamb fillet inside and roll as if making sausage rolls. Egg-wash the edge. Place in the fridge.
3. When chilled, egg-wash all over and cover with a sheet of puff pastry cut into lattice, chill again. Egg-wash the lattice. Reserve.

To cook the lamb

1. Pre-heat oven to 200ºC.
2. Place the wellington on a sheet of grease-proof paper. Bake for 6 minutes. Rest for 4 minutes before serving with Madeira sauce.