Lamb Wellingtons

I am addicted to the amazing  Pate Moi from Flip Dunning’s stall at Borough Market, but no matter how many times I try to guess she refuses to reveal the secret ingredients. I came up for the idea for doing this after I ran out of baguette and crackers but still had lots of pate leftover. And some lamb.


2 x good quality boneless lamb steaks ( preferably Salt Marsh) or boneless fillet

fresh rosemary

1 tub Pate moi mushroom pate or shop-bought mushroom pate

Puff pastry

1 egg beaten to glaze and to seal the pastry

for the sauce

3 tbsps redcurrant jelly

4 tbsps chopped fresh mint

half a glass of red wine

Salt and pepper


  • Preheat the oven to 180C/350F/Gas 4.
  • Season the lamb with the rosemary, sea salt and pepper.
  • Heat a pan and sear each side of the lamb until brown all over.

  • Lightly dust a sheet of baking paper with flour.
  • Roll the pastry so it is a little wider than the lamb chops, and each one can be completely rolled in pastry.
  • Place the pastry so the longest half is facing you. (Cut in half if you are making 2 individual steaks)
  • Spread the Pate Moi (or alternative mushroom pate) evenly over the half of the pastry closest to you.
  • Place the lamb on top of the mushroom mix.
  • Roll the lamb up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
  • Trim the ends of the pastry so they are flush with the lamb.
  • Place in the oven and cook for 25 minutes or until dark golden in colour.
  • Make the sauce by combining the redcurrant jelly and wine in a small saucepan and whisking over a gentle heat, till the jelly melts into the wine. Then add the chopped mint and some seasoning and serve with spinach, peas and new potatoes.

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