2.17 from 6 votes
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Lamb Wellington

If you have guests to impress, look no further. This will knock their socks off.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Lamb
Yield: 4 Servings


  • 2 lbs Lamb, leg or tenderloin (Trimmed and cut into 1" cubes)
  • 1 tbsp Olive Oil
  • 2 each Sheets of Frozen Puff Pastry (Defrosted)
  • 1 tbsp Butter
  • 6 oz Mushrooms (Minced)
  • 1 each Small Onion (Minced)
  • 1 tbsp Rosemary (Chopped)
  • ¼ cup Dijon Mustard
  • 1 each Egg (Lightly beaten)
  • pinch Kosher salt
  • pinch Ground Black Pepper

Recommended Equipment

iron skillet


  • Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
  • Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
  • Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
  • On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8″-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown.