Lamb Spinach Wellingtons

Simply Cooking Recipes collected many recipes from any source

This beautiful lamb wellington tastes as delicious as it looks.

The ingredient of Lamb Spinach Wellingtons

• 300g button mushrooms chopped
• 2 garlic cloves chopped
• 1 2 onion chopped
• 2 tbs olive oil
• 2 x 300g lamb backstrap fillets
• 1 tbs dijon mustard
• 8 large english spinach leaves trimmed blanched pat dry
• 4 frozen puff pastry sheets thawed cut in half
• 1 egg lightly beaten
• steamed green beans to serve
• baby dutch carrots to serve

The Instruction of lamb spinach wellingtons

• preheat the oven to 220c and line a baking tray with baking paper
• whiz the mushroom garlic and onion in a food processor until a rough paste
• heat 1 tbs oil in a large frypan over medium high heat add the mushroom paste and cook stirring for 3 4 minutes until cooked season then transfer to a bowl and allow to cool
• heat remaining 1 tbs oil over high heat season lamb then cook for 2 minutes each side or until browned transfer to a plate and chill for 10 minutes to cool
• cut lamb in half widthways then brush with the mustard place a large sheet of paper towel on the bench top then top with 2 spinach leaves to form a 15cm square spread one quarter of the mushroom paste over the spinach then top with 1 lamb piece using the paper towel as an aid roll lamb to encase in the spinach then place in the centre of a pastry piece cover with a second pastry piece press the edges to seal then trim brush the top with egg repeat with the remaining spinach mushroom paste lamb and pastry to make 4 wellingtons
• place the wellingtons on the baking tray and bake for 17 18 minutes until pastry is golden remove from the oven and rest for 5 minutes serve with the steamed beans and carrots

Nutritions of Lamb Spinach Wellingtons

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