Author Nicola Feuilherade   |  June 14, 2018

Lamb Wellington with Fondant Potato, Sweet Baby Carrots, Pea Puree & Mint Sauce

This wonderful dish is one that our students on our Culinary Arts Combined Programme With Confederation Of Tourism And Hospitality (CTH) Recognition and our Culinary Arts Programme With Confederation Of Tourism And Hospitality (CTH) Recognition programmes do as part of their curriculum.  Now you can try it at home for yourselves.
Photo courtesy of Zandile – a July 2017 student from the Pretoria Campus.

Makes: 1 Portion

Lamb Wellington

  • 120g lamb loin trimmed of all sinew and fat
  • 5g butter
  • 5g onion – finely
  • 10g Dijon mustard
  • 50g button mushrooms finely chopped
  • 5ml of oil
  • 100g Puff Pastry

Method

  1. To make the Wellington- Season the lamb, heat the oil in a hot pan and sear the meat all round.
  2. Place to one side and allow to rest in the fridge until cooled
  3. For the duxelle – heat the butter in a pan and add the finely chopped shallots. Cook until soft and translucent and then add in the mushrooms. Season with salt and pepper to taste. Cook until to a soft paste.
  4. Take the lamb from the fridge spread lightly with the terrine and then add a fine layer of Dijon
  5. Finally coat with the duxelle and allow to chill again.
  6. Roll out the puff pasty.
  7. Place the lamb onto the puff, cover completely and decorate with any pastry trimmings.
  8. Place into a pre heated oven at 2000C for approx. 15 minutes, or until the pastry is golden brown and cooked through.

Fondant Potato

  • 200g potato
  • 80g butter
  • 5g Sprig thyme
  • 50g white onion – finely diced
  • 100 ml Veg or Chicken stock
  • Salt

Method

  1. Peel potato, trim down until it’s a rectangle shape – using a pastry ring cutter – push through the potato and place the potato round in cold water.
  2. Heat butter on a low heat in sauté pan with onion and thyme – don’t let butter burn
  3. Season then add potato flat side down, let the potato caramelise over low heat – basting with butter ever now and again for +- 10 min.
  4. Turn potato over add a bit of stock, continuing to baste. Let potato go crispy but careful not to break potato
  5. Once cooked, set aside and reserve emulsion

Pea Puree

  • 100g frozen peas
  • 20g butter
  • Water
  • Salt

Method

  1. Bring a large pan of salted water and butter to the boil, blanch the peas for 3 minutes
  2. Add the peas to a blender along with a little water. Blitz the peas, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved
  3. Tip the purée into a fine sieve and use the back of the ladle to push it through – this will give you a silky-smooth finish
  4. Finally, cool the pea purée as quickly as possible – this will prevent the colour fading.

Mint Sauce

Method

  1. Strip off the mint leaves – sprinkle with salt and chop finely.
  2. Place into a jug, add the sugar and pour over the hot water, stir and leave to cool.
  3. Stir in the vinegar and taste.
  4. Add more water or vinegar and adjust seasoning to suit your taste.
  5. If you want a smoother consistency – blend together only once cool to prevent discoloration