Individual minted lamb wellingtons recipe | Sainsbury`s Magazine

Name: Individual minted lamb wellingtons recipe | Sainsbury`s Magazine
Total time: 115 min
Ingredients: 4 Taste the Difference chunky Welsh lamb rump steaks, or lamb leg steaks, about 150g each, trimmed of excess fat; 2 tbsp vegetable oil; 1 x 30g pack mint; about 1 tbsp Dijon mustard; 200g black pudding; 1 large garlic clove, crushed; 4 slices of Parma ham, or similar; 75g cooked chestnuts, roughly chopped; 2 x 375g packs ready-rolled puff pastry; about 30g fresh breadcrumbs; 1 egg, beaten, to glaze; 500ml lamb or chicken stock; 300ml red wine, or use port for a richer sauce; 1 tbsp redcurrant jelly; 2 tsp cornflour; 20g unsalted butter, diced

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These individual minted lamb wellingtons recipe is a twist on the classic beef wellington is bursting with flavour. They can be made up to a couple of days ahead, then popped in the oven when guests...

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Ingredients

4 Taste the Difference chunky Welsh lamb rump steaks, or lamb leg steaks, about 150g each, trimmed of excess fat
2 tbsp vegetable oil
1 x 30g pack mint
about 1 tbsp Dijon mustard
200g black pudding
1 large garlic clove, crushed
4 slices of Parma ham, or similar
75g cooked chestnuts, roughly chopped
2 x 375g packs ready-rolled puff pastry
about 30g fresh breadcrumbs
1 egg, beaten, to glaze
500ml lamb or chicken stock
300ml red wine, or use port for a richer sauce
1 tbsp redcurrant jelly
2 tsp cornflour
20g unsalted butter, diced