Monday, October 18, 2010

Lamb Wellington with Spinach and Mushroom Duxell

Last night on Junior Masterchef one of the contestants made Lamb Wellington. Hell, if a 12 year old boy can make it - I should be able to too :)

I got so excited to make it that I forgot to take a photo of the ingredients, sorry.

Cast of characters
  • 2 tablespoons olive oil
  • 150g lamb backstrap, seasoned - mine said lamb fillet but I guess that's the same thing
  • 1 tablespoon butter
  • 4 button mushrooms finely diced
  • 100g baby English spinach
  • 2 sheets puff pastry
  • 1 tablespoon Dijon mustard
  • 1 egg beaten
Preheat the oven to 220°C

Step 1
Heat oil in a frying pan over a high heat, add lamb and cook on each side for 3 minutes or cooked to your liking. Remove from pan and rest. For some reason this photo only wants to go in sideways, nevermind, you can still see it ok.

Step 2
Melt butter in a frying pan over high heat, add mushrooms and cook for 3 minutes stirring occasionally

Step 3
Bring a small saucepan of water to the boil, add the spinach and cook for 1 - 2 minutes and remove. Drain well

Step 4

Lay a sheet of puff pastry on a baking paper lined oven tray, place lamb in the centre of the pastry sheet and spread with Dijon mustard,  spoon the mushrooms and spinach over the lamb.

Step 5
Wrap pastry to encase, seal ends and brush with beaten egg. Cut the second sheet of pastry into 2cm strips, layer over encased lamb in a latice pattern and brush with beaten egg. Bake for 15 - 20 minutes or until golden.

The finished product

This was actually very quick and easy to make and the lamb was nice and pink when it was cut and so tender it almost melted in your mouth. I'll definitely do this again, Dennis gave it 10/10 :)

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