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Food

Lamb Wellington

Preparation time
Cooking time
Serves

Ingredients

Persillage

  • 2 bunches curly parsley, picked and washed
  • 4 cloves garlic
  • Salt and pepper
  • 2 tbsp olive oil
  • 300g breadcrumbs

Lamb

  • 4 x 100g lamb fillets, cleaned
  • 2 tbsp olive oil
  • 200g persillage
  • Salt and pepper
  • 400g puff pastry
  • 5 egg yolks

Madeira Sauce

  • 4 shallots, sliced
  • ½ head garlic, split in half
  • 5 sprigs thyme
  • 1 bay leaf
  • 4 peppercorns
  • 500ml Madeira
  • 500ml white wine
  • 250ml brown chicken stock
  • 250ml veal jus
  • 50g black olive cheeks
  • 1 tsp shallot, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 knob butter

Garnish

  • 3 small vine ripe tomatoes cut into wedges
  • Basil leaves

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.
Food
Preparation time
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