Mouth-watering recipes straight from our kitchen

Lamb Wellington

With scorched leeks and cauliflower, sauté mushrooms, confit potatoes and Madeira sauce

Serves 4 people*

Lamb Wellington article


For the wellington

- 1 x 500g Loin of lamb, trimmed

- 300g chestnut mushrooms

- 1 shallot (75gm) finely diced

- 25g finely chopped garlic

- 1 tablespoon of chopped parsley

- 1 knob of butter

- 4 slices of prosciutto or other good quality air-dried ham

- A 12in x 6in sheet of puff pastry

- 1 egg yolk

For the Madeira sauce

- 1 glass of red wine

- 250ml lamb jus (or fresh lamb gravy)

- 50ml of Madeira

- 10g of arrowroot

For the vegetable garnish

- 400g of peeled and cubed King Edward potatoes

- 2 tbsp of olive oil

- Salt and pepper

- 100g of unsalted butter

- 400ml of chicken stock

- 250g of cauliflower cut in to florets

- 1 leek split lengthways


1. Begin by seasoning the lamb well with salt and pepper

2. Add a little olive oil to a hot pan and sear the lamb on all sides until it's brown, then remove from the heat and allow to cool

3. Using the same pan on a medium heat, add shallots and garlic and gently fry until translucent then create a ‘duxelle’ by coarsely chopping mushrooms and adding to the shallots with some butter. Cook the shallots and mushroom mixture until all the moisture has evaporated. Season to taste and add chopped parsley

4. Whilst the above are all cooling, prepare your sauce by reducing the red wine and madeira until it’s thick and glossy. Add the lamb jus/gravy and reduce further by half. Season to taste and whisk in a little arrowroot until the sauce can lightly coat the back of a spoon. Cover and keep warm

5. In a medium-sized baking tray, lightly sauté the potatoes in the olive oil and half the butter before covering with three quarters of the chicken stock and placing in a hot oven at 200c for 25 minutes or until the potatoes are tender. Remove potatoes from the stock, cover and keep warm

6. Heat a frying pan with no oil (the pan must be completely dry). Place your vegetables cut-side down until the edges begin to curl (this technique is known as scorching and in professional kitchens is done directly on the hob, which adds colour and flavour)

7. Pour the remaining chicken stock over the vegetables and the remaining butter, reduce the heat and continue to cook for 5 minutes until the vegetables are tender. Take care when adding the stock, as the pan will be hot and generate a lot of steam!

8. Now it’s time to assemble the wellington. First lay out your sheets of prosciutto slightly overlapping each other. Then place the lamb joint in the centre of the ham and generously coat the lamb with the duxelle mixture using a palette knife. Next fold the ham around the lamb to completely cover it and encase the whole lamb, duxelle and prosciutto parcel in puff pastry as neatly as possible ensuring there are no gaps or holes. Finish by brushing with egg yolk and bake on 210c for 20 minutes

9. Remove and allow to rest for 15 minutes in a warm place

10. Assemble your plates with potatoes and vegetables, leaving a space for the lamb to sit off centre, and drizzle decoratively with the sauce

11. Enjoy with a medium-bodied red wine or even a good quality rose!