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Individual minted lamb wellingtons
Serves: 4
Prep time: 50 minsTotal time: 
Recipe photograph by Rob Streeter
Individual minted lamb wellingtons
This twist on the classic beef wellington is bursting with flavour. They can be made up to a couple of days ahead, then popped in the oven when guests arrive. Serve with Tenderstem broccoli and buttered Chantenay carrots
Serves: 4
Prep time: 50 minsTotal time:
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Nutritional information (per serving)
Calories
1103Kcal
Fat
65gr
Saturates
28gr
Carbs
65gr
Sugars
5gr
Fibre
4gr
Protein
48gr
Salt
3.7gr
Philip Friend
Maths teacher by day, baking fanatic in his spare time, Philip is one talented cook and his chocolate torte is a big favourite of ours!
See more of Philip Friend’s recipes
Philip Friend
Maths teacher by day, baking fanatic in his spare time, Philip is one talented cook and his chocolate torte is a big favourite of ours!
See more of Philip Friend’s recipes
Ingredients
- 4 Taste the Difference chunky Welsh lamb rump steaks, or lamb leg steaks, about 150g each, trimmed of excess fat
- 2 tbsp vegetable oil
- 1 x 30g pack mint
- about 1 tbsp Dijon mustard
- 200g black pudding
- 1 large garlic clove, crushed
- 4 slices of Parma ham, or similar
- 75g cooked chestnuts, roughly chopped
- 2 x 375g packs ready-rolled puff pastry
- about 30g fresh breadcrumbs
- 1 egg, beaten, to glaze
For the sauce
- 500ml lamb or chicken stock
- 300ml red wine, or use port for a richer sauce
- 1 tbsp redcurrant jelly
- 2 tsp cornflour
- 20g unsalted butter, diced
Step by step
Get ahead
Prepare the wellingtons up to a couple of days ahead and chill in the fridge until ready to cook. The sauce can be made 2 days ahead, too.
- Season the lamb steaks. Heat the oil in a shallow frying pan until very hot and sear the lamb for about 1-2 minutes each side until golden-brown. Remove to a plate and set aside to cool.
- Reserve a few sprigs of mint for the sauce, then finely chop the rest and mix with the mustard. Spread over the lamb. If using larger, thinner leg steaks, cut them in half and stack 2 pieces together.
- Put the black pudding and garlic into a bowl and mash to a paste. Divide into 8 portions. Lay out a slice of ham and spoon an eighth of the black pudding on one end. Sit a portion of lamb on top and press on another eighth of black pudding. Sprinkle on the chestnuts and roll everything up in the ham. Repeat with the remainder.
- Roll out one pastry sheet until a little bit thinner (about 2cm more in either direction). Cut into 4 rectangles and transfer to a lined baking tray, spaced apart. Sprinkle some breadcrumbs in the centre of each to stop the base going soggy.
- Sit a lamb parcel on each pastry base and brush the edge of the pastry with beaten egg. Roll out the remaining pastry sheet to about 30 x 40cm and cut into 4 rectangles. Drape over the lamb and push out any air pockets. Press around the edges with a fork, to seal, and trim neatly. Cover loosely with clingfilm and chill until needed. Cooking the wellingtons straight from the fridge, with the meat cold, ensures the meat will not over-cook while the pastry cooks until crisp.
- Make the sauce well ahead of serving. Bring the stock, wine and reserved mint sprigs to the boil in a medium pan and reduce by about half. Add the redcurrant jelly and simmer for 10-15 minutes.
- Mix the cornflour with a splash of cold water and whisk into the sauce until thickened. Whisk in the butter and check the seasoning. You can also add more redcurrant jelly if you want it sweeter and more cornflour and water if you want a thicker sauce. Remove the mint sprigs.
- When ready to cook, preheat the oven to 220°C, fan 200°C, gas 7. Brush the parcels with beaten egg and sprinkle with a little sea salt. Make a few shallow cuts with a sharp knife, taking care not to cut all the way through the pastry.
- Bake for 20-25 minutes until deep golden. Rest for 5-10 minutes and serve with the reheated sauce.