Lamb Wellington with chicken mousse, Parma ham and spinach



Begin by making the sauce, as this can be done in advance and reheated before serving (if you’re not making the sauce, you can skip to step 5). Preheat an oven to 180°C/gas mark 4


Roast the lamb trimmings in the oven for 10-15 minutes, until coloured. Meanwhile, pour the oil into a very large saucepan and place over a medium heat. Add the onions, leeks, carrots and garlic and cook for 5 minutes, until the onions have softened but not coloured. Add the thyme, cinnamon, rosemary and cumin seeds, then continue to cook for a further 5 minutes


Add the tomatoes and tomato purée, cook out for 10 minutes, then add the lamb trimmings, water and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes


Pass the sauce through a colander and then again through a fine sieve into a clean saucepan. Bring to a simmer once more, then leave to reduce until shiny and thick. Pass through muslin cloth (if desired), taste for seasoning then set aside in the fridge to reheat before serving


Create the chicken mousse by blending the chicken in a food processor until puréed. Add the egg whites and blitz once again. Place a bowl in a larger bowl of iced water, then, working in batches, push the chicken mixture through a drum sieve (or fine sieve) using a dough scraper or the back of a ladle. Once you’ve passed all of the mousse mixture, fold in the double cream and season with a generous pinch of salt and pepper. Set aside


Bring a pan of water to the boil and blanch the spinach for 1 minute, then drain and refresh in iced water. In the same pan, blanch the diced carrot for the duxelles for 1 minute, then drain and set aside


For the duxelles, melt the butter in a frying pan and add the mushrooms, shallots and garlic, cooking for 5 minutes until softened. Leave to cool


Fold the mushroom mixture along with the rest of the duxelles ingredients through the chicken mousse, then transfer to a piping bag


Now it’s time to build the Wellington. Lay out a large double layer of cling film on a work surface and top with around three-quarters of the spinach. Season the lamb loins and tenderloins with a little salt and cumin, then wrap them individually in the spinach, ensuring they are completely covered. Set aside


On the same cling film, lay out the slices of Parma ham to create a large square. Pipe some chicken mousse on top of the ham, then arrange the 2 tenderloins on top. Cover these with mousse, then place the loins on top of this layer of mousse – you’re aiming for each spinach-wrapped piece of lamb to be completely covered with mousse. Use the remaining spinach to cover the mousse


Using the cling film to help you, lift the Parma ham up and over the spinach to create a parcel, then roll the mixture to create a neat cylinder. Continue rolling, using the cling film, to create a cylinder that’s as neat and tight as possible, without squeezing the mousse out of each end


Roll out the puff pastry to around the thickness of a pound coin, then carefully transfer the lamb filling from the cling film and place it in the centre of the pastry. Repeat the process of using the cling film to lift the pastry up and over the filling, rolling it into a tight cylinder as you go. Trim off any excess pastry, ensure both ends are sealed, then wrap tightly in cling film and tie each end. Place in the fridge overnight so it sets and forms a neat shape

  • 1 puff pastry block, best quality


When ready to cook, preheat an oven to 200°C/gas mark 6. Carefully unwrap the Wellington from the cling film, place on a baking tray and brush generously all over with the beaten egg. Bake for 25 minutes, then leave to rest for 15 minutes

  • 1 egg, beaten


While the Wellington rests, gently reheat the sauce (if needed). To serve, carefully carve the Wellington, trimming off the ends, then serve with the sauce


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