Lamb Wellington with spinach and mushrooms
Create the perfect Sunday dinner with delicious Farm Quality Assured leg of lamb steaks stuffed with a mouth-watering mushroom mix and wrapped in a light and tasty puff pastry crust. If this doesn’t have them running to the table nothing will!
Prep Time 35 mins
Cooking Time 30 mins
Oven temperature Pre-heat to 220ºC/425ºF/gas mark 7
Always wash your hands after handling raw meat
- 2 Northern Ireland Farm Quality Assured leg of lamb steaks
- 50g of good mushroom pate
- 2 shallots, finely chopped
- 1 tablespoons of olive oil
- 1 clove garlic, crushed
- 100g button mushrooms, sliced
- 50g shitake mushrooms, sliced
- ¼ bag spinach
- Salt and pepper
- 250g all butter puff pastry
- Flour for dusting
- 1 egg yolk
Wilt the spinach in a hot saucepan with a little of the olive oil and garlic, season with salt and pepper. This will only take a minute or two. Cool and set to one side. Heat the remaining oil in a frying pan and fry the shallots and mushrooms, until golden, then add the remaining garlic and fry for another minute. Remove from the pan to cool. Next seal the lamb steaks in a very hot pan for 1 minute on each side, remove to a plate and cool.
Roll out the pastry to about 3mm thick and cut in two pieces, one half slightly larger than the other, reserve the larger half for the lid. Place the lamb steaks onto the remaining pastry in a rectangular shape, lightly season with salt and pepper, smear with the mushroom pate, then place the spinach along with the shallot and mushroom mix. Brush the edges with the egg yolk and place the pastry lid on top. Pinch together and trim off any excess pastry. Make a design on top if you wish and then brush with egg yolk. Rest for 5 minutes. Then bake in a really hot oven, for 16 minutes, or until golden brown. Remove and rest for a minute, then cut in half and serve with potatoes, vegetables and mushroom gravy.
- Baby potatoes and vegetables
- Fry a few extra sliced mushrooms and onions and add to gravy