Lamb Wellington
Lamb Wellington is a luxurious meal to make for any special occasion. American lamb tenderloin is wrapped in puff pastry, veggies and baked until golden!
Ingredients
- 1 tbsp Olive Oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1½ cups chopped mushrooms
- 1 tsp fresh or dried thyme
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp apple cider vinegar
- 1 lb boneless American lamb loin
- salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 large egg, whisked
Instructions
- Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
- In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes.
- Remove the mushroom mixture from the skillet and place on a plate. Set aside.
- In the same skillet use a bit more olive oil. Sprinkle the lamb loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden.
- Remove the lamb from the skillet and place on a plate.
- Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9X13 rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border.
- Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well.
- Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10 minute mark because this loin cooks quickly.
- Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing!
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