This Lamb Wellington is the ultimate showstopper—perfect for holiday meals, Sunday dinners, or whenever you want to impress. Tender lamb loin is seared and coated in a savory mushroom and garlic mixture, then wrapped in herb-laced spinach and flaky puff pastry. Slice into it for a beautifully layered, restaurant-worthy dish.
🧄 Ingredients:
For the Lamb:
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1 lamb loin (about 1 lb / 450g), trimmed
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Salt & pepper, to taste
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1 tbsp olive oil
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1 tbsp Dijon mustard
For the Duxelles (Mushroom Mixture):
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1 tbsp butter
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1 tbsp olive oil
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1 shallot or small onion, finely chopped
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2 garlic cloves, minced
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1½ cups mushrooms, finely chopped
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1 tsp fresh thyme or rosemary (or ½ tsp dried)
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Salt & pepper to taste
For the Spinach Layer:
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2 cups baby spinach
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1 tbsp olive oil
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1 tsp garlic, minced
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Salt & nutmeg (just a pinch of each)
To Assemble:
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1 sheet puff pastry, thawed if frozen
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1 egg, beaten (for egg wash)
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Optional: prosciutto slices (for added richness)
🔥 Instructions:
1. Prepare the Lamb
Season lamb loin with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear lamb on all sides until browned (about 2–3 minutes per side). Let cool slightly, then brush with Dijon mustard.
2. Make the Duxelles
In the same skillet, heat butter and olive oil. Sauté shallot until translucent, then add garlic and mushrooms. Cook over medium heat until moisture evaporates and the mixture becomes paste-like (8–10 minutes). Stir in herbs, season to taste, and let cool.
3. Sauté the Spinach
In a separate pan, heat olive oil and sauté garlic briefly, then add spinach. Cook until wilted. Season lightly with salt and a pinch of nutmeg. Drain excess moisture and let cool.
4. Assemble the Wellington
On a lightly floured surface, roll out the puff pastry. Layer with cooled spinach (and prosciutto, if using), then spread duxelles evenly. Place lamb loin on top.
Wrap the pastry over the lamb tightly, sealing edges and tucking in the ends. Place seam-side down on a lined baking tray. Brush with beaten egg. Chill in the fridge for 15–20 minutes to help hold its shape.
5. Bake
Preheat oven to 400°F (200°C). Brush the chilled Wellington again with egg wash. Optionally, score the top with a knife for a decorative finish. Bake for 25–30 minutes, or until golden brown and the internal temp of the lamb reads 135°F (57°C) for medium-rare.
6. Rest & Serve
Let rest for 10 minutes before slicing. Serve with roasted vegetables, garlic mashed potatoes, or a red wine reduction.
🍷 D Rite Serving Suggestion:
Pair this rich, elegant dish with a bold red wine or cranberry chutney. For sides, try crisp green beans or honey-glazed carrots.
🛒 Cook with Confidence:
Find roasting pans, ceramic platters, and meat thermometers at dritestuff.com to prepare and serve this dish like a pro.