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.
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
- Preheat the oven to 400°F (200°C).
- Season the lamb loin with salt and pepper.
- Heat olive oil in a skillet over high heat and sear the lamb for 2 minutes on each side.
- Remove the lamb from the skillet and let it cool.
- Roll out the puff pastry and wrap the cooled lamb loin in the pastry, sealing the edges.
- Brush the pastry with the beaten egg and place it on a baking sheet.
- Bake for 25-30 minutes until the pastry is golden brown and the lamb reaches your desired doneness.
- 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.
- 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