Recipe: Lamb wellington with broccoli purée, duxelles and chicken mousse
This month’s recipe is a dish that tastes as delicious as it looks — and while it may require a certain amount of skill, it’s sure to impress those around your dinner table.
Enjoy as a tasty alternative to a classic Sunday roast, or a mid-week treat while you’re waiting for your ‘At Home’ delivery.
Lamb wellington with broccoli purée, duxelles and chicken mousse
Serves 3-4 people
This tasty tribute to a British classic is bursting with flavour and breathes new life into the traditional dish.
Tender, perfectly cooked lamb loin is wrapped in Serrano ham and crisp puff pastry, served with mouth-watering mushroom duxelles and fresh broccoli purée.
Ingredients
Duxelles
500g chestnut mushrooms
Dash of Worcester sauce
Chicken mousse
1 skinless chicken breast
1 tablespoon of Dijon mustard
Dash of double cream
1 egg white
Broccoli purée
2 broccoli
Lamb wellington
500g lamb loin (single piece and trimmed)
9 slices of Serrano ham
1 sheet puff pastry
1 whole egg
1 egg yolk
To serve
Nice gravy (plus truffle for extra flavour)
Method
Duxelles
To make the duxelles, blitz the mushrooms in the food processor until finely chopped.
Next, heat some butter in a saucepan before adding the mushrooms and turning up to a medium heat.
Season and add Worcester sauce and then cook until all of the moisture has evaporated.
Once cooked, remove and cool down.
While the mushrooms are cooling down, make the chicken mousse.
Chicken mousse
To start, dice the chicken breast and blend in a food processor.
Once puréed, add the egg white, cream and mustard.
Then, season with salt and pepper and pass through a fine sieve.
Mix with the cold mushrooms.
Broccoli purée
For the broccoli purée, fill a pan of water with salt.
Remove the florets from the stalk and cook until tender in the water.
Refresh in iced water to chill.
Then, blend the cooked broccoli until smooth, adding a little of the cooking water if needed.
Pass through a fine sieve and season.
Warm the broccoli purée in a saucepan when you are ready to serve.
Lamb wellington
The first step for your lamb wellington is to season the lamb loin.
Next, get a pan nice and hot and add a little oil. Caramelise the lamb all over before removing from the heat. Cool quickly by placing in the fridge.
Place a few layers of cling film down on a flat surface (enough to wrap around the meat a few times).
Lay down three slides of Serrano ham horizontally, slightly overlapping each other, then do the same the other way around but this time vertically so the whole of the lamb is covered
Spread the duxelles across the ham, leaving a gap at the top to overlap when rolling. Using the cling film roll, you then need to wrap the ham around the lamb.
Twist the ends tightly and place in the fridge and rest for an hour.
Cut the pastry 4cm longer than the lamb on both sides. Then, mix the egg and yolk together.
Brush the egg mix all over the pastry, before carefully unwrapping the lamb from the cling film and placing at the base of the pastry.
Wrap the pastry around the lamb, keeping it as tight to the lamb as possible and twist the ends to seal.
Brush with the egg mix once again and season with sea salt and cracked black pepper.
Cook at 200 degrees for 15-20 minutes.
To serve
Heat up the gravy, adding truffle for extra flavour.
Pour over your wellington, serve and enjoy!