Lamb Wellington recipe

  • Serves 3
  • 20 mins to prepare and 30 mins to cook
  • 841 calories / serving
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silverfern lamb wellington hero

Preheat oven to 220°C / Gas Mark 7. Rub lamb loin fillets with olive oil and season with sea salt and freshly ground black pepper. Heat a frying pan over high heat. Add lamb and brown for 1 minute each side. Remove from the pan and rest. Add butter to the frying pan. Add mushrooms and cook for 5 minutes, stirring occasionally. Remove. Add the spinach to the pan with the water. Cook until wilted. Remove, cool and squeeze out the liquid. Place lamb in the centre of each pastry sheet and spread with mustard. Spoon mushrooms and spinach over lamb. Brush pastry edges with beaten egg. Wrap pastry over lamb to encase, seal ends and brush top with beaten egg. Place on a baking paper-lined oven tray. Bake for 15-20 minutes (medium) or until golden.

Visit www.silverfernfarms.co.uk to find the recipes for great flavour hits and sides.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 pack of Silver Fern Farms lamb loin fillets
  • 1tbsp butter
  • 4 button mushrooms, sliced thinly
  • 100 grams baby spinach
  • 2 sheets puff pastry
  • 1tbsp Dijon mustard
  • 1 egg, beaten
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  • Energy 3494kj 841kcal 42%
  • Fat 63g 90%
  • Saturates 31g 155%
  • Sugars 2g 2%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 40.2g Protein 28.9g Fibre 1.1g

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