Ingredients
2 tablespoons olive oil
150g lamb back strap, seasoned
1 tablespoon butter
4 button mushrooms, finely diced
200g baby spinach
2 sheets puff pastry
1 tablespoon Dijon mustard
1 egg, beaten
2 desiree potatoes, peeled and finely diced
1 small sweet potato, peeled finely diced
1 garlic clove, finely sliced
1 onion, sliced
1 tablespoon olive oil
2 tablespoons vegetable oil
1/3 cup pine nuts
1/2 bunch thyme, chopped
Salt and pepper to season
Method:
1. Preheat oven to 220'C.
2. Heat oil in a large frying pan over high heat pan, add lamb and cook on each side for 3 minutes or until cooked to your liking. Remove from pan and rest.
3. Melt butter in a frying pan over high heat, add mushrooms and cook for 3 minutes, stirring occasionally.
4. Bring a small saucepan of water to boil, cook half of the spinach for 1-2 minutes and remove. Drain well.
5. Lay a sheet of puff pastry on a baking paper-lined oven tray, place lamb in the centre of the pastry sheet and spread with Dijon mustard.
6. Spoon mushrooms and spinach over lamb, wrap pastry over lamb to encase, seal ends and brush with beaten egg. Cut second sheet of pastry into 2cm strips, layer over encased lamb in a lattice pattern and brush with beaten egg. Bake for 15-20 minutes or until golden.
7. Combine potatoes, sweet potato, garlic, onion, olive oil and vegetable oil in a large frying pan, season well with salt and pepper and cook, stirring occasionally, over a high heat for 10 – 12 minutes, or until tender.
8. In a separate frying pan, place pine nuts, thyme and remaining spinach and cook for 3-5 minutes. Add to potato mixture and mix to combine.
9. To serve, place a ring mould on a serving plate and fill with vegetable mixture, remove ring mould. Slice lamb wellington in half and arrange around vegetables.
