Pierre's Lamb Wellingtons With Mushroom and Spinach Duxelles
- Ready In:
- 2 tablespoons olive oil
- 2 (200 g) lamb backstraps
- 40 g butter
- 16 mixed mushrooms (small button thinly sliced)
- 200 g Baby Spinach
- 3 sheets puff pastry (frozen thaw in the fridge)
- 2 tablespoons Dijon mustard
- 1 egg (lightly beaten)
- 2 potatoes (Desiree finely chopped)
- 1 sweet potato (small orange kumara peeled finely chopped)
- 2 garlic cloves (thinly sliced)
- 1 onion (large halved thinly sliced)
- 60 ml olive oil (1/4 cup)
- 70 g pine nuts (1/2 cup toasted)
- 2 teaspoons thyme leaves (finely chopped)
- Preheat oven to 220°C.
- Heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside.
- Melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool.
- Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb.
- Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington.
- Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden.
- Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion.
- Season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste.
- Ciut the wellingtons in half, then divide among plates and serve with vegetables.
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