Individual Lamb Wellington Parcels with a Madeira Sauce
Elevate your dinner table with these elegant Individual Lamb Wellington Parcels with a Madeira Sauce, a sophisticated twist on the classic Beef Wellington. Perfectly seared lamb loins are wrapped in golden, flaky puff pastry alongside a rich mushroom and thyme duxelles for a dish that's as impressive as it is indulgent. Each individual portion is baked to perfection, ensuring tender, juicy lamb encased in crisp layers of buttery pastry. A luxurious Madeira wine sauce ties everything together with its velvety texture and robust flavor. Ideal for a dinner party or special occasion, this recipe combines gourmet flavors with stunning presentation to wow your guests. Make these lamb parcels the centerpiece of your next gathering for a showstopping culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (approximately 150g each) lamb loin fillets
- 1 teaspoon, divided salt
- 1 teaspoon, divided black pepper
- 2 tablespoons olive oil
- 250 grams, finely chopped mushrooms (e.g., cremini or button)
- 2 finely chopped shallots
- 2 cloves, minced garlic
- 2 tablespoons unsalted butter
- 1 teaspoon, chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- 2 sheets, thawed puff pastry sheets
- 1 lightly beaten egg
- 150 milliliters Madeira wine
- 250 milliliters beef stock
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat the oven to 200°C (400°F).
Season the lamb loins with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the lamb loins for 1-2 minutes on each side, until browned. Remove from the pan and set aside to cool completely.
In the same skillet, heat the remaining olive oil and butter over medium heat. Add the mushrooms, shallots, and garlic. Cook for 8-10 minutes, stirring occasionally, until the mixture is dry and aromatic.
Stir in the thyme and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set the mushroom mixture (duxelles) aside to cool.
Brush each lamb loin with Dijon mustard, then spread a layer of the cooled duxelles evenly across the surface.
Lay out one sheet of puff pastry and cut it into two equal-sized rectangles. Repeat with the second sheet to create four rectangles in total.
Place each lamb loin in the center of a puff pastry rectangle. Fold the pastry edges over the lamb, sealing tightly to create a parcel. Use water to seal the edges, if needed.
Place the parcels seam-side down on a parchment-lined baking tray. Brush the tops with the beaten egg.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and puffy. Let the parcels rest for 5 minutes before serving.
While the lamb cooks, make the Madeira sauce: Heat the Madeira wine in a small saucepan over medium-high heat and reduce by half. Add the beef stock and simmer for 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Whisk the slurry into the sauce and cook for 2-3 minutes, until thickened. Adjust seasoning as needed.
Serve each lamb Wellington parcel with a generous drizzle of Madeira sauce.
Nutrition Facts
Calories |
5165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.8 g | 466% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.5 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 256 mg | 20% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3464 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
