Wellington-style lamb recipe

Ingredients:

• 1 lb boneless lamb loin
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 1/4 cup bread crumbs
• 1 tbsp chopped fresh thyme
• 1 sheet puff pastry, thawed
• 1 egg beaten

Instructions:

1. Preheat the oven to 400°F(204.44°C).
2. Sprinkle the lamb generously with salt and pepper on all sides.
3. In a skillet over medium-high heat, heat the olive oil.
4. Add the garlic and mushrooms and cook until the mushrooms are tender, about 5 minutes.
5. Stir in the bread crumbs and thyme and cook for another minute.
6. Roll out the puff pastry on a floured surface and place the lamb on top.
7. Spoon the mushroom mixture over the lamb.
8. Wrap the pastry around the lamb, pinching the edges to seal tightly.
9. Place the pastry-wrapped lamb seam-side down on a baking sheet lined with parchment paper.
10. Brush the pastry with the beaten egg.
11. Bake for 25-30 minutes or until the pastry is golden brown and the lamb reaches an internal temperature of 140°F (60°C) for medium-rare.
12. Let the lamb rest for 10 minutes before slicing and serving.

Verdict:

Wellington-style lamb is a classic dish that is both elegant and easy to make. The tender lamb paired with the earthy mushrooms and flaky, buttery puff pastry is a winning combination that is sure to impress your guests.

Serving suggestions:

This dish pairs well with a side of roasted root vegetables and a light salad. Serve with a glass of your favorite red wine for the perfect meal.