lamb wellingtons with redcurrant jus




Prep Time


Cook Time

This is a stunning meal that is not difficult to prepare prior to guests arriving. The cook times below were designed for lamb short loins that weigh 210–250g each — adjust the timing if yours are smaller or larger. Serve with Glazed Spring Carrots (see recipe page 72).



For the lamb wellingtons with redcurrant jus

  • 2 cups lamb or beef stock
  • 300g mushrooms
  • 1 shallot or small onion — roughly chopped
  • 2 cloves garlic — crushed
  • 1 tablespoon fresh rosemary
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1⁄4 cup cream
  • 1 teaspoon dijon mustard
  • 2 lamb short loins (backstraps)
  • 1 roll or 2 sheets puff pastry
  • 1 egg — beaten with 1 tablespoon water
  • 1⁄4 cup redcurrant jelly
  • Pea tendrils, to garnish


For the lamb wellingtons with redcurrant jus

  • Place the stock in a saucepan and simmer for 20–30 minutes or until it reduces to a thick syrup. Set aside.
  • Place the mushrooms, shallot or onion, garlic and rosemary in a food processor and blitz until finely chopped.
  • Heat the butter and 1 tablespoon of the olive oil in a pan. Add the mushroom mixture and sauté for about 6 minutes.
  • Add the cream and mustard and cook until the cream is absorbed (about 1 minute).
  • Cool the mushroom mixture completely.
  • Season the lamb short loins and cut each one in half. Heat the remaining 1 tablespoon of olive oil in a pan over a high heat and sear the lamb until golden brown all over. Leave to cool.
  • Cut four pieces of pastry, each large enough to encase one piece of lamb.
  • Place a piece of lamb onto each piece of pastry and pack the mushroom mixture around.
  • Wrap up each parcel and brush with the egg wash.
  • Refrigerate for 30 minutes or longer, until ready to cook.
  • Preheat the oven to 220°C (200°C fan bake). Line a baking tray with baking paper.
  • Place the lamb parcels on the prepared tray and bake for 13–15 minutes.
  • While they’re cooking, add the redcurrant jelly to the reduced stock in a saucepan and cook until a glossy jus comes together.
  • Serve the lamb parcels drizzled with the jus and garnished with pea tendrils, if desired.