Name: Lamb Wellington
Yield: Serves 4
Ingredients: 2 egg yolks; 1 skinless chicken breast; 1 loin fillet of lamb; 500 g puff pastry; salt & pepper; 200 ml double cream; fresh parsley; 100 ml white wine; 150 ml white wine vinegar; 1 bay leaf; black peppercorns; butter; 1 shallot; rosemary; 200 g wild mushrooms; 50 g butter; squeeze of lemon; 200 g clarified butter; 1 bunch English asparagus; fresh mint

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

A real dinner party dish, where the skill is all in cooking the Wellington, as the lamb quickly becomes over-cooked. Sauce palloise is a classic hollandaise with the addition of freshly chopped mint, and it makes a great accompaniment to both the Wellington and the asparagus.

Ingredients

1 loin fillet of lamb
500 g puff pastry
2 egg yolks

Method

To make the chicken and mushroom mousse, chop up the chicken breast and put in a food processor with some chopped parsley, salt and pepper and then blitz until smooth, then slowly add the cream and blitz again. Do not overmix the mixture as it will split. Chill the chicken mousse in the fridge.

Finely chop the shallot, sautée in some butter with the wild mushrooms and finish with some c