Lamb Wellingtons with quinoa and herb stuffing
- November 2011
- Serves 4-6
- Takes 20 minutes to make, 25-30 minutes to cook
We added a twist to the traditional wellington recipe by swapping beef for lamb and adding a herby quinoa stuffing. An inspiring shortcut supper.
- 29.5g (13g saturated)
- 23.6g protein
- 46.1g (2.8g sugars)
For 6 servings
- 2 x 250-300g best end of lamb, bones removed (ask your butcher to do this)
- Vegetable oil for rubbing
- 140g pack exotic mixed mushrooms
- Knob of butter
- 2 tsp Dijon mustard
- 150g Merchant Gourmet Red and White Quinoa (from Sainsbury’s and Waitrose)
- 1 tbsp fresh thyme leaves
- Flour for dusting
- 500g Sainsbury’s Taste the Difference Puff Pastry, or similar
- 1 medium free-range egg, beaten
- Green vegetables to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Season the lamb and rub with vegetable oil. Set a large frying pan over a high heat, then sear the lamb on all sides for 1-2 minutes until brown. Remove and set aside.
- In a food processor, pulse the mushrooms until finely chopped but not mushy. Lower the heat in the frying pan, then add the butter and mushrooms. After 5 minutes, add the mustard and cook for 5 minutes more until the liquid has evaporated. Taste, season, then set aside. Once cool, stir through the quinoa and thyme.
- On a lightly floured surface, roll out the pastry to 27cm x 37cm. Halve widthways. Spoon one-third of the mushroom mix lengthways along the centre of each rectangle. Top with the lamb, then top with the remaining mix. Brush the exposed pastry with beaten egg, then fold to enclose the meat, sealing the ends. Turn the parcels so the seal is underneath, then brush all over with more egg.
- Bake on a sheet for 15-20 minutes until golden. Rest for 10 minutes, then slice. Serve with steamed veg.
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