- 400g Lamb loin
- 350g Button mushrooms
- 2 Cloves of garlic
- 4 Sprigs of thyme
- 5 Slices Parma ham
- 100ml Red wine jus
- 100ml Double cream
- 60g Plain flour
- 1 Egg
- 140ml Milk
- 10g Wild garlic
- Salt Pepper
- 1 Large sheet of puff pastry enough to completely cover the lamb. Size: 30 cm by 25 cm.
- Season the lamb and sear in a hot pan until caramelised as quickly as possible to avoid over cooking.
For the duxelle:
- Pulse the mushrooms in a blender and caramelise them in a heavy pan with vegetable oil. Add thyme and garlic.
- Cook the mushrooms until all the water has evaporated and caramelised.
- Add red wine jus and cream, reduce until the mix is nice and sticky. Chill the duxelle.
For the crepe:
- Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper and 10g of chopped wild garlic.
- Cook the crepe in a large non-stick pan over a medium heat.
Constructing the wellington:
- Lay 3 long layers of cling film on a table and lay two crepes on top, cut into squares to fit around the lamb.
- Lay the Parma ham to the same size of the crepe and press the duxelle into a layer on top of the crepe.
- Place the lamb on top of the duxelle and wrap it with cling film.
- Roll it tightly in the cling film and allow it to rest for 30 minutes in the fridge.
- Unwrap the lamb and place it in the the center of the puff pastry sheet.
- Egg wash the pastry on all sides and wrap the lamb in the pastry, folding the edges underneath and egg wash the pastry. Gently score with a knife.
Cooking the wellington:
- Allow the wellington to reach room temperature and pre-heat the metal tray in the oven.
- Slide the wellington onto the hot tray and cook in the oven at 180c for approximately 10 minutes (according to the thickness of the lamb, reduce cooking time if the lamb is thin).
- Raise the oven temperature to 210c and cook for a further 9 minutes to achieve a nice colour.
- Rest for 6 minutes and slice with a serrated knife to serve.