Lamb Wellington Recipe

Looking for a show-stopping dish for your Easter lunch? This lamb wellington recipe from the talented chefs of Ashford Castle is the ideal choice. Featuring organic lamb sourced from Achill Island, where the sheep graze by the sea and forage freely, the lamb boasts an incredibly rich flavour. Combined with a delicate wild garlic-infused pancake, a savoury mushroom duxelles, and crisp puff pastry, this recipe is sure to impress your guests. This lamb wellington recipe serves four people, making it the perfect centrepiece for an intimate gathering.

Ingredients

For the lamb

• 500g loin of lamb, cut in half and trimmed (two portions for two people)
• 8 slices of Parma ham or prosciutto
• 12 large leaves of wild garlic
• Puff pastry (enough to wrap the lamb portions)

For the mushroom duxelles

• 4 portobello mushrooms finely diced
• 2 shallots, finely diced
• 1 sprig of thyme
• Olive oil
• Salt and pepper
• 3g of chopped garlic

For the herby pancake

• 2 eggs
• 125g of flour
• 250ml milk
• Pinch of salt
• ¼ teaspoon each of chives, thyme, and sage (chopped)

Method

Preparing the lamb

1. Start by seasoning and quickly sealing the lamb portions on all sides. This step is crucial as it locks in the flavor and juices, preventing the meat from boiling inside the pastry. Once seared, allow the lamb to cool completely before proceeding.

Making the mushroom duxelles

1. In a pan, warm olive oil over medium heat. Sweat the shallots and garlic for a few minutes until softened.
2. Add the finely diced portobello mushrooms and cook until the moisture has completely evaporated, stirring occasionally. This step is vital for achieving the perfect texture in your duxelles.
3. Once the mushrooms are dry, season with salt and pepper to taste. Allow the duxelles to cool completely before use.

Preparing the herby pancake

1. In a mixing bowl, create a well in the flour and salt. Add the milk and eggs into the center, whisking slowly as you gradually incorporate the flour. Be careful not to add the flour all at once to avoid clumps.
2. Once the batter is smooth, stir in the chopped herbs and let the mixture rest for 30 minutes. If the batter thickens too much, add a little water.
3. Heat a 30cm (10 inch) frying pan and cook the pancake, ensuring it’s evenly cooked on both sides.

Assembling the lamb wellington

1. Lay out a sheet of cling film on a moist surface to make the rolling process easier.
2. Take one herby pancake and trim it into a square the same length as the lamb portions. Place it near the bottom of the cling film, leaving a 2cm gap for rolling.
3. Layer the prosciutto over the pancake, followed by the mushroom duxelles and wild garlic leaves.
4. Place the cooled lamb at the bottom and, using the cling film, roll the pancake tightly around the lamb. Refrigerate for 15 minutes to set.
5. Unwrap the pancake roll and repeat the same process with puff pastry. Moisten your surface, roll out the pastry, and wrap the lamb tightly, ensuring the pastry stays crisp during baking.
6. Preheat your oven to 200°C (392°F). Brush the puff pastry with a lightly beaten egg yolk to give it a glossy, golden finish.
7. Optionally, decorate the top of the wellington with a small knife to create an elegant design.
8. Bake for 15 minutes, then let the lamb wellington rest for 5 minutes before slicing.

Serving your lamb wellington

Serve the lamb wellington with steamed asparagus, which should be cooked for 5-7 minutes before serving. The perfect side dish to complement the rich flavours of the lamb.

Top tip: Prepare the crepe and mushroom duxelles the day before, so you can focus on assembling the wellington on the day of your feast. Both components will keep for up to three days in the fridge, making this lamb wellington recipe easy to prep in advance.

Alternative protein options: This lamb wellington recipe is versatile! You can easily swap the lamb for beef fillet, chicken, or pork fillet for a delicious variation.