Lamb wellington

As planned, I made lamb wellington for Sunday lunch today, using Pierre’s recipe from Junior Masterchef Australia.  The recipe was easy to follow, but still called for skills, which is why I have immense respect for this young man. 

We went shopping for the ingredients yesterday, and after paying for our groceries, I realised that I had forgotten to buy the all important lamb!  Unfortunately I couldn’t track down back-strap as recommended in the recipe, and picked up a small piece of boneless leg.  Bar some sinew, the meat was lean and tasty. I served the lamb wellington with potatoes dauphinoise, which worked a treat.  Here is Pierre’s recipe, for ease of reference, modified slightly:


  • 350 boneless leg of lamb, trimmed
  • 5 chestnut mushrooms, sliced
  • 150g spinach
  • 50g butter
  • 2 tsp mustard (I used a lovely black olive mustard)
  • 2 sheets puff pastry (I only had 1 and omitted the cage)
  • a pinch of thyme
  • a pinch of lemon zest
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp milk


  1. Pre-heat oven at 200 degrees celsius
  2. Heat 25g butter in a frying pan
  3. Once melted, add the mushrooms and sauté for 2 minutes with a pinch of thyme. Season with salt and pepper and remove to a plate
  4. Add the remaining butter to the pan and sauté the spinach with lemon zest for 2 minutes or until wilted.  Season with salt and pepper and remove to a plate
  5. Heat the olive oil in the pan.  Brown the leg of lamb for 2 minutes on either side. Season with salt and pepper and remove to a plate to . Wait 10 minutes before assembling the pastry
  6. Line a baking tray with baking paper
  7. Arrange the puff pastry sheet on the baking paper
  8. Place the lamb in the centre of the pastry
  9. Rub the top of the lamb with the mustard
  10. Place the mushroom duxcell on the mustard and ensure even coating
  11. Place the spinach on top of the mushrooms

12. Roll the pastry over the lamb tightly, tucking in the sides as you fold

13. If you’re putting on the cage, cut the second sheet of pastry into long strips and place them width-ways on the pastry to begin with, and then lengthways (lattice).

14. Brush pastry with milk and transfer the tray to the oven.  Cook for 25 minutes or until pastry is golden

Puff pastry and creamy potatoes make for a very indulgent lunch.

Definitely worth the cross training session later this evening.


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