Lamb Wellington

A luxury dish, complex, demanding, and very special.

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
Spinach Stuffing
  • 1 Tablespoon olive oil
  • 6 garlic cloves, minced
  • 2 Tablespoons unsalted butter
  • 3 medium shallots, finely diced
  • 1 jar pine nuts (1¾ oz. size), toasted*
  • 1 cup chicken stock
  • 10 ounces fresh spinach, washed and trimmed of stems, about 8 oz. after trimming.
  • salt and fresh ground pepper, to taste

*To toast pine nuts, preheat the oven to 350° Spread the nuts in a single layer in a pie plate. Bake 8-10 minutes, stirring once or twice, until lightly browned. Be careful not to burn.

Champagne/Mint Sauce
  • 1 Tablespoon olive oil
  • 6 garlic cloves, minced
  • 5 Tablespoons unsalted butter (divided)
  • 4 shallots, finely chopped
  • 1½ cups champagne
  • 2 medium bay Leaves
  • 1 cup lamb or beef stock
  • ¼ cup fresh mint, finely chopped
  • 2½ Tablespoons dark molasses
  • ¼ teaspoon hot pepper sauce (Tabasco)
  • salt and fresh ground pepper, to taste
  • 1 Tablespoon cornstarch
  • 1 Tablespoon of water
Final Assembly
  • 2 2½ ounce lamb tenderloins, butterflied
  • Salt and fresh ground pepper, to taste
  • 1 sheet frozen puff pastry (Pepperidge Farm 17¼ oz. works well), thawed before using
  • 6 thin slices Canadian-style bacon (low fat preferred)
  • 1 egg
  • 1 teaspoon of water

Stuffing

Heat the oil in a large non-stick skillet over medium heat. Sauté the garlic about 2 minutes until softened, but not brown. Add the and melt, and stir in the shallots. Continue cooking, stirring, about 4-5 minutes or until the vegetables are slightly carmelized.

Add the pine nuts and chicken stock and cook until liquid is reduced by half.

Add the spinach by the handful, stirring until each batch has wilted. When all the spinach has been added, continue cooking for 2-3 minutes, stirring constantly, until most of the liguid has evaporated. Season to taste with the salt and pepper. Set aside to cool completely.

Note: This can be done a day ahead and refrigerated until ready to stuff the lamb.

Sauce

Heat the oil in a large non-stick skillet over medium heat. Sauté the garlic about 2 minutes or until softened. Add 1 Tablespoon butter and when melted stir in the shallots. Continue cooking, stirring about 4-5 minutes or until the vegetables are lightly carmelized. Add the champagne and cook until the liquid is reduced by half. Add the bay leaves the last 4-5 minutes of reducing the liquid. Add the lamb or beef stock, then the mint, molasses, and Tabasco.

Note: you can make the sauce ahead to this point, refrigerate and hold overnight. Just before serving, reheat the sauce over medium heat until just under a boil.

Off the heat, stir in the remaining 4 Tablespoons butter, one at a time. Season with salt and pepper. Remove the bay leaves. Stir the constarch and water together until the cornstarch is dissolved. Then stir into the sauce and heat, stirring, until thickened.

Assembly

Lay the 2 butterflied tenderloins side by side with the wider end of one against the narrower end of the other so that the meat forms a rectangle. Cover with plastic wrap and carefully pound with the blunt side of a meat mallet until a little less than ¼-inch thick. Lightly season with salt and pepper. The meat should now measure aprox. 7½ inches long × 6½ inches wide.

Roll the sheet of puff pastry out to about a 10-inch square. Center the lamb on the sheet of puff pastry. Make sure to pinch the edges of the two pieces of the lamb together as much as possible.

Place a layer of the Canadian bacon to cover the lamb. Spoon the stuffing down the middle. Bring the lamb up around the filling. Don't worry that it doesn't completely enclose the stuffing. Bring the puff pastry up around all as tightly as possible. Beat the egg with the water to make an egg wash. Moisten the edges of the pastry with some of the egg wash and pinch tightly to close the seam running the length of the lamb and the ends.

Transfer to a baking sheet, seam side down. This can be assembled several hours in advance and refrigerated until ready to bake. (Also cover and refrigerate the egg wash.) You can optionally use a second sheet of puff pastry to cut out decorative shapes which can be applied just before baking, using the egg wash to hold the applicés in place.

When ready to bake, preheat the oven to 375°. Brush the surface of the roll with the egg-wash. Bake the lamb in the center of the oven 35-45 minutes or until nicely browned. Let cool for 15 minutes.

Transfer to a heated serving platter, cut into 4 servings. on heated serving plates. Pass the champagne/mint sauce separately.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Oct 10 12:07:17 EDT 1998