- Serves: 4
Lamb Wellington with a Rich Red Wine Jus, served with the Best Ever Mashed Potatoes & Spring Vegetables with Mint Butter
We all have a little more time on our hands so why not pull out all the stops this Easter and create a fabulous Easter dinner. We have prepared a fantastic recipe for you to follow that will be sure to impress. So what are we making? … A delicious Lamb Wellington with a Rich Red Wine Jus, served with the Best Ever Mashed Potatoes and Spring Vegetables with Mint Butter.
If you are looking to develop products inspired by special occasions throughout the year like Easter be sure to get in touch. We have a wide range of products from natural stocks, to sauces, to filled and unfilled pasta, as well as flavoured butters, crumbs and melts. You can be sure we will have something to suit your development needs.
1 Fillet of Lamb
2 tbsp of Sunflower Oil
1 Sheet of Puff Pastry
Handful of Spinach Leaves
500g Finely Diced Button mushroom
1 tbsp Mushroom Stock Paste
½ tsp Garlic Puree
3 springs of Thyme
1 tsp Dijon Mustard
1 Finely Diced Shallot
Salt and Pepper
- For the duxelles place the butter in the pan and melt on a medium heat, add the shallots and fry off for 2 minutes add the garlic, mushrooms and thyme, cook until the mushrooms are nice and soft add the mushroom stock paste and Dijon mustard. The mushroom stock paste really adds a punch of flavour to the duxelles. Set aside to cool.
- Trim the lamb fillet of any fat, your butcher will do this for you. Divide the fillet into 4 pieces. Heat a heavy bottom pan on high and add the oil. Season the fillets with salt and pepper and add to the pan. Sear the fillet on all sides for a minute just to add colour. Set aside on a dry clean tea towel and leave to cool.
- Defrost the roll of puff pastry and spread out flat on a clean surface, roll the pastry to 2-3mm, if the pastry is too thick it will not be cooked by the time the lamb is ready. Divide the pastry into 4 even squares. Spoon the duxelles mix on the pastry and spread out evenly. Place a layer of spinach leaves on top. Brush the edges of the pastry with a little egg wash. Place the Lamb at the edge of the pastry and roll making sure the seam side is down on the countertop. Press the exposed edges down with a fork to seal them. Place on a baking tray. Repeat with the remaining 3 fillets.
- Brush the pastry with a little egg wash. Cook in the oven at 180C for 10 minutes then increase the temperature to 210C for a further 9 minutes to achieve a nice colour on the pastry. Remove from the oven and leave to rest for 6 minutes. Cut in half with a serrated Knife and serve.
Rich Red Wine Jus
300ml Red Wine
300ml Simply Meaty Roast Lamb stock
1 Spring of Rosemary finely chopped
1 Finely Diced Shallot
1 spring of Thyme leaves finely chopped
Salt & Pepper to taste
- Heat half the butter in a saucepan on a medium heat add the shallots and cook until soft, then add the herbs fry off for 1 minute, add the red wine cook until its reduced by 2/3rds.
- Add the stock and bring to the boil, leave to simmer until it has reduced down again by 2/3rds.
- Add salt and pepper to taste, stir in the remaining butter and serve.
Best Ever Mashed Potatoes
6 Large Rooster Potatoes
Salt & Pepper
- Pierce the potatoes all over with a fork, place a generous amount of salt on the base of an oven tray and place the potatoes on top.
- Put in the oven at 210°C for an hour or until the centre of the potato is cooked.
- Scoop out the potato from the skin and place in a bowl.
- Using a potato ricer if you have one, put the potatoes though the ricer, if you don’t have a ricer use a potato masher to mash the potatoes until all the lumps have gone take care not to over work the potatoes.
- Add the butter and cream to the potatoes and mix and salt and pepper taste.
Sautéed Spring Vegetables with Mint Butter
1 Bunch of Heirloom Carrots
200g Sugar Snap Peas
1 bunch of Asparagus
1 clove of garlic finely diced
3 tbsp sunflower oil.
Handful of fresh Mint leaves chopped finely.
200g salted butter
- Bring a large pot of water to the boil.
- Gently wash the heirloom carrots leaving the skins on and cut off the stalks leaving a little green at the top.
- Slice the carrot in half lengthways, place in the pot of boiling water for 5 minutes remove the carrots and place them in ice water, once cooled drain and set aside.
- Cut the wooden end off the asparagus.
- Place in the same boiling water as the carrots and cook for 3 minutes, place in ice water and once cooled drain and set aside with the carrots.
- To make the butter take the butter out of the fridge and let it come to room temperature.
- Once at room temperature add the mint and mix until it is fully incorporated.
- Place a heavy based pan on the heat and add the oil. Add the garlic and cook for 1 minute add the sugar snap peas, carrots and asparagus and sauté for 3-4 minutes or until the sugar snap peas are cooked, add half the mint butter, tossing the vegetables in the butter allowing it to coat all the vegetables.
- Place in a serving dish and put the remaining butter on top of the vegetables.