Countryside Celebration: Dorset Lamb Wellington With Red Wine Jus

Celebrate the flavors of the Dorset countryside with this exquisite Dorset Lamb Wellington with Red Wine Jus. This dish is a perfect combination of tender lamb, flaky pastry, and rich red wine sauce, making it a show-stopping centerpiece for any special occasion.

Countryside Celebration: Dorset Lamb Wellington With Red Wine Jus

Ingredients

  • 1.5 lb (700g) boneless lamb loin
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup (120ml) red wine
  • 1 cup (240ml) beef stock
  • 1 sheet puff pastry
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb loin with salt and pepper.
  3. Heat olive oil in a skillet over high heat and sear the lamb for 2 minutes on each side.
  4. Remove the lamb from the skillet and let it cool.
  5. Roll out the puff pastry and wrap the cooled lamb loin in the pastry, sealing the edges.
  6. Brush the pastry with the beaten egg and place it on a baking sheet.
  7. Bake for 25-30 minutes until the pastry is golden brown and the lamb reaches your desired doneness.
  8. While the Wellington is baking, make the red wine jus by deglazing the skillet with red wine and beef stock. Simmer until the sauce thickens.
  9. Slice the lamb Wellington and serve with the red wine jus.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
20g
Fat
30g

Supplies

Baking Sheet Skillet

Tools

Pastry Brush Knife

Serving suggestions

Serve the Dorset Lamb Wellington with a side of roasted vegetables and a glass of red wine for a complete meal.

Tips & tricks

For a perfectly cooked lamb, use a meat thermometer to ensure it reaches your desired level of doneness.

Cost

$40