We have prepared a spin on the classic Beef wellington that you would receive in any high end restaurant, except for it to work for everyone at home, and come out perfect every time from frozen, we have swapped the beef tenderloin for braised lamb shoulder.
Tender braised shoulder of lamb, wrapped in mushroom duxelle & caramelized onions, prosciutto, and a spinach & herb crêpe, all covered in flaky puff pastry, served with a rich Grand Marnier demi sauce, with herb & garlic mashed potato and glazed baby carrots.
The Wellington itself will serve up to four people
Pictured: 1/4 piece of the Wellington plated
Each meal contains;
- 1 x Lamb Wellington (serves up to four people)
- 1 x pack of Lamb & Grand Marnier demi glace
- 2 x 200g packs of Garlic & herb mashed potato
- 2 x packs of Baby Carrots
Directions;
Wellington - 10 minutes at 400, and then 1 hour 15 minutes at 350
Mashed Potato - 15m simmering water
Carrots - 15m simmering water
Demi - 2 to 3m in simmering water
