A centrepiece for any occasion – whether you have friends around for a weeknight meal or if you’re feeding friends and family at Easter.
Method:
Preheat the oven to 190°C/375°F/gas mark 5.
Rub the oil over the lamb and season. Sear in a hot pan, until nicely browned. Set aside to cool.
In the butter, fry the mushrooms, garlic and thyme over a medium heat for 5-10 mins or until all the water has evaporated. Season, add cream and reduce to a thick consistency. Remove from heat and stir in the Wild Garlic Sauce. Leave to cool. On a sheet of clingfilm, lay the slices of Parma ham so they overlap, enough to cover the lamb. Spread over the mushroom mix. Add the lamb loins and use the clingfilm to wrap the mushrooms and Parma ham around the lamb to create a sausage shape. Twist the ends to seal and leave in the fridge to cool for at least 30 mins.
Roll the pastry into a large rectangle, 3mm thick. Remove the clingfilm from the Wellington, and lay it at the long edge of the pastry. Brush the edges of the pastry with the egg and roll the pastry around the lamb so that it sits on the seam. Pinch the edges together. Brush with the remaining egg.
Bake for 15 mins. Check the internal temperature with a meat thermometer (for medium lamb it should be about 55°-60°C).
Serve with green, seasonal veg.
Serves: 4
Prep: 65 mins
Cook: 15 mins
Ingredients:
1 tbsp Vegetable oil
2 x 225g Lamb loin
400g Mushrooms of your choice, roughly chopped
Knob of Butter
1 clove Garlic, crushed
2 sprigs Thyme, leaves only, chopped
2 tbsp Double cream
3 tbsp Tracklements Wild Garlic Sauce
5 x slices Parma ham
375g ready-rolled Puff pastry
1 Egg, beaten
Salt and Pepper
