Lamb Wellington with Wild Garlic Sauce
A centrepiece for any occasion – whether you’re hosting friends for supper or looking for something special to make for a loved one, this dish is sure to
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Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Plastic wrap
- Instant-read thermometer
- Pastry brush
- Chef's knife
- Cutting board
- Rolling pin
- Baking sheet
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 tbsp Vegetable oil
- 2 x 225g Lamb loin
- 400g Mushrooms of your choice, roughly chopped
- Knob of Butter
- 1 clove Garlic, crushed
- 2 sprigs Thyme, leaves only, chopped
- 2 tbsp Double cream
- 3 tbsp Tracklements Wild Garlic Sauce
- 5 x slices Parma ham
- 375g ready-rolled Puff pastry
- 1 Egg, beaten
- Salt
- Pepper
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