Lamb Wellington with Garlic Caper Sauce, Asparagus & Mash.

Prep time: 2.5 hrs | Serves: 4

Ingredients: ‍

⁠For the Lamb Wellington

- 500g lamb fillet (trimmed)

- Salt and pepper to taste

- 2 tbsp olive oil

- 200g mushrooms (finely chopped, wild mushrooms preferred)

- 100g morels (fresh or rehydrated)

- 2 cloves garlic (minced)

- 50g wild garlic (chopped)

- 100ml red wine (preferably a robust variety)

- 500g puff pastry (homemade)

- 1 egg (beaten, for egg wash)

- Fresh thyme leaves (for seasoning)

- 300g chicken breast (boneless, skinless)

- 100ml heavy cream

- 1 large egg

- 1 tbsp wild garlic (finely chopped)

- Salt and pepper to taste

⁠For the Garlic Caper Sauce

- 50g garlic capers

- 20g diced preserved lemon zest

- 10g chopped parsley

- 1 clove garlic (sliced)

- 100ml white wine

- 500ml chicken jus

- 50g unsalted butter

- Salt and pepper to taste

For the Asparagus:

- 400g asparagus (trimmed)

- 20g unsalted butter

- Lemon zest (for garnish)

For the Mashed Potatoes:

- 800g Yukon Gold potatoes (peeled and diced)

- 100ml heavy cream

- 50g unsalted butter

- Salt and pepper to taste

Method:

1.⁠ ⁠In a food processor, blend the chicken breast until smooth. Add the heavy cream, egg, wild garlic, salt, and pepper. Blend until you have a creamy texture.

2.⁠ ⁠Season the lamb fillet with salt and pepper. In a pan, heat the olive oil over high heat and sear the lamb on all sides until browned (about 2-3 minutes). Remove from heat and let it cool.

3.⁠ ⁠In the same pan, add chopped mushrooms, morels, garlic, and wild garlic. Sauté until all moisture evaporates, then add red wine to deglaze the pan. Cook until the liquid reduces. Season with salt, pepper, and thyme. Then cool and mix with the chicken mousse.

4.⁠ ⁠Roll out the puff pastry on a floured surface. Spread the mushroom mixture in the center, followed by the chicken mousse, and finally the lamb fillet on top. Wrap the pastry around the fillet, sealing the edges. Brush with the beaten egg.

5.⁠ ⁠Preheat the oven to 200°C (390°F). Place the wrapped Wellington on a baking sheet and bake for 25 minutes. Let it rest until you hit an internal temperature of 55°C before slicing .

6.⁠ ⁠Boil potatoes in salted water until tender. Drain and mash them while hot. Incorporate heavy cream and butter, seasoning with salt and pepper to taste.

7.⁠ ⁠In a saucepan add the white wine sliced garlic, capers and reduced by half then add and chicken jus. Boil until reduced by half. Stir in butter some chopped parsley, lemon zest and season with salt and pepper.

8.⁠ ⁠Blanch asparagus in boiling salted water for 2-3 minutes. Drain and toss in butter. Season with salt and lemon zest.

9.⁠ ⁠Slice the Lamb Wellington and place on the plate. Add a generous serving of mashed potatoes and asparagus on the side. Drizzle the garlic caper sauce over the lamb and garnish with fresh herbs if desired.