Lamb Wellington with Wild Garlic Sauce

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 5. Trim the lamb so you have a nice lean piece.

Heat a frying pan until really hot. Rub the oil over the lamb, season and sear all sides of the lamb until nicely browned. Set aside to cool.

Pulse the mushrooms in a food processor until coarsely chopped. Fry over a medium heat in the butter with the crushed garlic and thyme leaves for 5-10 mins or until all the water has evaporated. Season, then add the cream and simmer gently until reduced to a thick consistency. Remove from heat and stir in the Wild Garlic Sauce to create a paste consistency. Leave to cool for a couple of minutes.

Lay a sheet of clingfilm on a flat surface. Lay the slices of Parma ham over the clingfilm so they overlap with each other and will entirely cover the lamb. Spread the mushroom mixture all over the Parma ham. Lay the lamb on top of the mushroom mix. 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.

On a lightly-floured surface, roll out the pastry into a large rectangle until it’s about 3mm thick. Put it onto a baking sheet at this point. Carefully remove the clingfilm from the Wellington, and lay the mushroom covered lamb at one edge of the pastry. Brush the edges of the pastry with the beaten egg, then 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 then check the interior temperature with a meat thermometer – for medium lamb you will probably want it to be about 55°-60°C.

Serve with green, seasonal veg.

Serves: 4

Prep: 70 mins

Cook: 15 mins

Ingredients:

2 x 225g Lamb loin

1 tbsp Vegetable oil

400g Mushrooms of your choice, roughly chopped

Knob of Butter

1 clove Garlic, crushed