Lamb Wellington Recipe

Lamb Wellington is a classic and luxurious dish perfect for special occasions. It involves encasing a tender lamb fillet in puff pastry with rich mushroom duxelles and is typically served with a red wine reduction sauce.

While it can be a complex dish to prepare, the end result is well worth the effort. Here’s a recipe for Lamb Wellington that will impress your guests:


For the Lamb:

  • 4 lamb fillets, about 8 oz each
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme

For the Mushroom Duxelles:

  • 1 lb cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 1/2 cup chopped fresh parsley

For Assembly:

  • 1 lb puff pastry, thawed if using frozen
  • 1 egg, beaten (for egg wash)

For the Red Wine Reduction Sauce:

  • 2 cups red wine
  • 1 shallot, minced
  • 2 cups beef or lamb stock
  • 2 tbsp unsalted butter
  • Salt and pepper to taste


  1. Season the lamb fillets generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the lamb fillets on all sides until browned. Remove from the skillet and brush with Dijon mustard. Roll in the chopped rosemary and thyme. Let the lamb fillets cool to room temperature.
  2. For the mushroom duxelles, melt butter and olive oil in the same skillet used for searing the lamb fillets. Add the chopped mushrooms, shallots, and garlic. Cook over medium heat until the mushrooms release their moisture and start to brown. Season with salt and pepper. Add the white wine and cook until the liquid has evaporated. Stir in the chopped parsley. Remove from heat and let the duxelles cool completely.
  3. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch. Cut into 4 squares, large enough to wrap each lamb fillet.
  4. Place a spoonful of mushroom duxelles in the center of each puff pastry square. Place a lamb fillet on top of the duxelles. Carefully wrap the puff pastry around the lamb fillet, sealing the edges with egg wash. Place the wrapped lamb fillets on a baking sheet lined with parchment paper, seam side down. Brush the puff pastry with egg wash.
  5. Bake the Lamb Wellingtons in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and the lamb is cooked to your desired level of doneness. For medium-rare, the lamb’s internal temperature should reach 135°F (57°C).
  6. While the Lamb Wellingtons are baking, prepare the red wine reduction sauce. In a saucepan, combine the red wine and minced shallot. Bring to a boil and cook until the wine has reduced by half. Add the beef or lamb stock and continue to simmer until the sauce has thickened. Remove from heat and whisk in the butter. Season with salt and pepper to taste.
  7. Once the Lamb Wellingtons are done baking, let them rest for a few minutes before slicing them into thick rounds. Serve with the red wine reduction sauce on the side.

Enjoy the delicious and indulgent flavors of Lamb Wellington with its tender interior, savory mushroom duxelles, and flaky puff pastry crust. This luxurious dish will impress your guests and make any special occasion truly memorable. Bon appétit!

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