A collaboration with my hubby, as he prepped the lamb for me, whilst I whisked away at the remaining ingredients in the kitchen. We initially discovered ‘Beef Wellington’ from Gordon Ramsay‘s infamous television show Hell’s Kitchen. Throughout the years of watching this show and seeing hundreds of Beef Wellington made by the contestants during the dinner service, I made a self-promise that I would SOMEDAY make this dish.
On a similar note, as I peruse through Instagram before going to bed–one of my daily rituals, an avid follower, who happens to also be a chef, posted a ‘Lamb Wellington‘ photo in his gallery. Making a comment to him that, “I have always wanted to try Wellington!” He graciously sent me his recipe.
So here I am, four months later, and the lamb Wellington recipe is still set aside for my ‘someday-to-do-list’ …until just this last weekend when hubby and I were watching MasterChef Junior, and the infamous Gordon Ramsay ‘Beef Wellington’ dish came across my path again. Thus, here it is, my rendition of a lamb Wellington (original recipe courtesy of @SpyFoly) on a bed of mash and sautéed spinach side dish (spinach, olive oil, garlic, salt & pepper, to taste. Sauté 1 minute)…
Yields to 4 individual servings
- 2-4 small lamb fillets/de-boned racks
- 2-4 crepes
- 2-4 prosciutto
- Dijon mustard
- 2 cups cooked duxelle (finely diced shallot, button mushrooms, garlic and tarragon) sautéed in a little butter.
- 2 sheets puff pastry (or 1 sheet if only making two Wellington’s)
- 1 beaten egg
- Salt and fresh, ground pepper, to season
- Sear the seasoned lamb all over quickly on high heat in olive and butter, until golden brown. Set aside.
- With a pastry brush, spread the Dijon mustard evenly on the cooled lamb. Let the lamb cool for about 10 minutes in the fridge.
- Cut one of the puff pastry in half and place 1/2 flatly on the counter (TIP: thin out the pastry a bit so will not have a thick crust).
- Place 1 crepe on top of the pastry.
- With a spatula/ or the back of a spoon, gently press an even layer of the duxelle onto the crepe.
- Place 1 prosciutto on top of the duxelle.
- In the middle of the prepared pastry spread, place 1 lamb fillet on top of the prosciutto.
- Fold one side of the pastry spread over the top of the lamb.
- Fold the opposite side of the pastry on top of the first fold.
- Carefully tuck-in the two remaining sides of the pastry under the lamb. (Optional, you can trim any access pastry before tucking the remainder underneath)
- Brush egg-wash over the pastry and make a small incision on top to let a little steam escape during cooking.
- Bake on non-stick baking paper for about 25-30 minutes at 375°-400° degrees F depending on oven strength, and altitude. (We are at a higher altitude, so I placed the lamb in the oven for 25 minutes at 375°F).