Lamb Wellington

Spring Lamb Wellington with Asparagus and Sauce Palloise

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


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


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