With a distinct hearty taste, our lamb rumps promise sweet, tender, and delicious results. A versatile cut that holds its flavour and texture in a variety of dishes.
Preheat oven to 220°C fan bake.
Heat butter in a pan over a medium-low heat. Add the mushrooms, rosemary, shallots, and garlic. Cook, stirring frequently for 20 minutes until everything is very soft and all the liquid has evaporated. Stir through the mustard and season with a little salt and pepper to taste.
Meanwhile, heat the frying pan to a very high heat. Oil the lamb rumps and season with salt and pepper. Add to the pan to brown slightly on all sides – only about 30 seconds in the pan in total. Set aside on a wooden board.
Roll out the pastry on a floured benchtop – it needs to be about ¾ the thickness of a standard sheet, about 2-3 mm. If the pastry is too thick, it won't cook properly by the time the lamb rump is ready.
Press some of the mushroom mixture in a layer around the outside of a lamb rump. Gently place the lamb on a piece of pastry. Brush all the pastry edges with egg mixture and press the ends firmly together to seal.
Place the roll seam-side down on a baking tray lined with baking paper. Brush all over with egg wash, then using a sharp knife, score a series of light cuts in a crisscross all over the top.
Bake in the oven for 15-20 minutes, then remove the tray from the oven and rest for 5 minutes before slicing.
To serve slice the Wellingtons in halves or thirds, or serve whole and arrange on plates with the salad.
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