Lamb Wellington

This tasty tribute to a British classic replaces the usual beef for a tender loin of lamb. The result is a wonderfully sweet yet decadent flavour that works brilliantly well against the salty Prosciutto and earthy mushroom duxelle.

Serves 4-5

Ingredients

2 x 350g loin of lamb, trimmed and sinew removed

2 sprigs of rosemary

Salt and pepper

Olive oil

For wrapping

4 spring cabbage leaves, blanched

10 slices of Prosciutto

250g of puff pastry, rolled into a 3mm thick rectangle and chilled in the fridge

Flour, for dusting

For the mushroom duxelle

1 large shallot, finely chopped

2 garlic cloves, finely chopped

250g chestnut mushrooms

1 tsp truffle paste

100ml double cream

100ml red wine jus

For the crepes

150ml milk

70g plain flour

1 egg, beaten

20g wild garlic, finely chopped

Side dishes

For the steamed potatoes

600g mixed new potatoes (we used red skinned, yukon gold and purple)

½ bunch of chives, finely chopped

For the minted peas and asparagus medley

1 bunch of asparagus, trimmed and cut equally into 4 parts

100g butter

½ small bunch of mint, roughly chopped

1 lemon, zest only

200g podded peas

200g podded broad beans

4 baby gems, core removed and cut into julienne

Food Tip: For the best results, try using any of the following top 10 sheep breeds: Hebridean, Black Welsh Mountain, Kerry Hill, Cheviot, Romney, Herwick, Suffolk, Swaledale, Rough Fell, Ryeland. Each breed is seasonal and will have its own unique taste.

Appliance Tip: Did you know that Miele Ovens allow you to save your favourite recipes? Just select the user programme and enter in the cooking function, duration and the title of your recipe and store for future use.

For the lamb

  1. Season the lamb with salt and pepper and place into a vacuum bag with a drizzle of oil and one sprig of rosemary.

  2. Vacuum seal on the highest setting, transfer to a Miele Steam Oven and cook at 55°C for 45 minutes. Once cooked, remove from the bag and lightly pat dry.

  3. Place a frying pan over a medium-high heat and seal the lamb loins until brown. Once browned, allow to cool on a wire rack and begin to make the duxelle.

For the mushroom duxelle

  1. Sauté the shallots and garlic until soft, remove from the pan and keep aside.

  2. Pulse the mushrooms in a blender until coarse and sauté inside the same frying pan until golden brown.

  3. Add the cooked shallots and garlic back to the pan and cook until all the liquid has evaporated. Add the remaining ingredients and reduce until the mix is almost dry. Remove the pan from the heat and chill the duxelle until needed.

For the crepes

  1. Combine the crepe ingredients in a mixing bowl and season well.

  2. Place a non-stick frying pan over a medium heat and spoon a ladleful of mix into the pan. Cook until lightly brown on both sides and repeat until the mix has finished. Set aside.

To assemble the lamb wellington

  1. Place two long layers of cling film onto the worktop and position two crepes inside the center. Lay the prosciutto slices on top, overlapping them slightly to create a square. Remove the duxelle from the fridge and spread a thin layer over the top.

  2. Wrap each lamb loin in the spring cabbage leaf, then roll together with remaining ingredients inside the cling film, ensuring the ends are tied. Refrigerate for at least one hour.

  3. Lightly dust the work surface with flour and place the puff pastry on top. Unwrap the lamb and place into the center of the puff pastry sheet. Egg wash the pastry on all sides and wrap the lamb, folding the edges underneath. Gently score with a knife and egg wash the top. Refrigerate for at least one hour.

To cook the lamb wellington

  1. Preheat a baking tray in a Miele Oven using the Fan Plus function at 180°C. Slide the lamb wellington onto the hot tray and cook using the following settings: • Fan Plus > 180°C >10 minutes • Fan Plus > 210°C > 8 minutes

  2. Once cooked, remove from the oven and rest for 8-9 minutes before carving.

To make the side dishes

For the steamed potatoes

  1. Place the potatoes into a Perforated Steam Tray and steam in a Miele Steam Oven on 100°C for 20 minutes, or until cooked. Remove from the steam oven and tip into a serving bowl. Season well, drizzle with oil and fold through the chopped chives.

For the minted peas and asparagus

  1. Place the butter, mint and lemon zest into a food processor and blend until combined. Spoon onto a large sheet of baking paper and roll into a sausage shape. Keep refrigerated until firm.

  2. Put the peas, beans, and asparagus into a Perforated Steam Tray and transfer to a Miele Steam Oven. Cook on 90°C for 2 minutes. Once cooked mix with the baby gems and tip into a warm serving dish. Finally, slice three discs of minted butter and fold through the pea mix. Serve alongside the wellington.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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