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!

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Season the lamb loins with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Brush each lamb loin with Dijon mustard, then spread a layer of the cooled duxelles evenly across the surface.

Step 7

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.

Step 8

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.

Step 9

Place the parcels seam-side down on a parchment-lined baking tray. Brush the tops with the beaten egg.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Serve each lamb Wellington parcel with a generous drizzle of Madeira sauce.

Nutrition Facts

Serving size	(2002.6g)

Amount per serving	% Daily Value*
Calories	5164.9

Total Fat 363.8g	0%
Saturated Fat 119.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 761.5mg	0%
Sodium 6305.2mg	0%
Total Carbohydrate 297.0g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.5g
Protein 174.6g	0%

Vitamin D 71.3IU	0%
Calcium 256.2mg	0%
Iron 27.3mg	0%
Potassium 3464.4mg	0%

*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.

Source of Calories

Fat: 63.4%

Protein: 13.5%

Carbs: 23.0%