Lamb Wellington with Mushrooms

By Patricia White, Homecook of the Year Finalist
Lamb Wellington with Mushrooms
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Leg Roast
  • 2 cups plain flour
  • 125 g cold butter or lard
  • ¼ tsp salt
  • 1 egg yolk
  • 1 Tbsp olive oil
  • 100 g mushroom pâté
  • 2 flat brown field mushrooms
  • 1 egg, beaten with
  • 2 Tbsp milk
  • New potatoes and beans, to serve


Place flour, butter or lard, salt and egg yolk in the bowl of a food processor. Blend until mixture resembles a soft crumb. Add enough cold water to bring together in a soft dough. Wrap pastry in cling film, then leave to rest in fridge for 30 minutes to 1 hour.

Remove Silver Fern Farms Lamb Roast from its packaging. Rub with olive oil, and season lamb with salt and freshly ground black pepper. Allow to rest at room temperature for 5 minutes. Heat a frying pan with remaining olive oil on medium heat. Fry lamb for 10 minutes, turning to sear the outside surfaces. Remove from heat, cover with plastic wrap and allow to cool. Place mushroom pâté and mushrooms in the food processor bowl and blitz until well combined. Season with salt and freshly ground black pepper to taste.

Preheat oven to 200°C. Line a baking tray with baking paper. Once meat has cooled, roll out the pastry on a lightly floured board, and trim excess pastry away to make a rectangle. The pastry should only be 2-3mm thick. Use a knife to coat all sides of the lamb with the mushroom pâté.

Place lamb in centre of the pastry. Fold the pastry up one side at a time to seal in the lamb. Place the parcel on the baking tray, folded side down. Score the top of the pastry and brush all over with egg wash. Bake for 30 minutes or until pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving.

Serve lamb Wellington with new potatoes and beans

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