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Lamb Wellington

A twist on the classic "Wellington" dish--using lamb instead of beef and won ton wrappers to stand in for the puff pastry (yes, they work beautifully!), but keeping the classic paté and mushroom filling and the red wine and mushroom sauce. This dish will earn raves from your guests as an elegant first or middle course, or you may double it and serve two apiece as a substantial main course.


  • 1/4 cup (0.3 ounces) dried morel mushrooms
  • 1/2 cup hot water
  • Green leaves of 1 leek
  • 5 tablespoons olive oil, divided
  • 6 4-ounce slices lamb loin
  • Salt and ground black pepper
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 cup chopped white mushrooms
  • 1/2 cup chopped trumpet mushrooms
  • 1/4 cup chopped maitake or shiitake mushrooms
  • 1/3 cup dry white wine
  • 1 tablespoon unsalted butter
  • 6 large egg roll wrappers
  • 6 sliced prepared chicken liver paté
  • 1 1/2 ounces Glace d'Agneau Gold®
  • 1 tablespoon water
  • 1/3 cup dry red wine


  1. Add the dried morel mushrooms to the hot water and let them soak for 30 minutes.  Drain the mushrooms, reserving the soaking liquid, and rinse them briefly to remove any remaining grit.  Roughly chop the mushrooms and set them aside.  Pour the reserved soaking liquid through a coffee filter or a fine mesh sieve and set aside.
  2. To make the leek ribbon garnish, blanch the leek greens in boiling salted water 2 minutes. Slice them lengthwise into 1/4-inch ribbons and set aside.
  3. Preheat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Add the lamb loin slices and sear 3-5 minutes, until browned on all sides.  Transfer the lamb to a clean work surface and set aside.
  4. Heat 2 tablespoons of the olive oil in the same pan over medium heat. Add the shallots and cook 1-2 mintues, until they are softened and translucent. Add the garlic and cook another minute.  Add chopped morels and the chopped fresh mushrooms and sauté 5 minutes, until the mushroom are tender. Add the white wine and cook, stirring, 4-5 minutes, until the liquid almost completely evaporated. Stir in butter until it melts.
  5. Transfer the mushroom mixture to a food processor fitted with a steel blade and pulse briefly until the mushrooms are chopped but not puréed.  Season with salt and pepper and set aside.
  6. Place the 6 eggroll wrappers on a clean work surface and brush both sides of each with the remaining olive oil. Top each lamb medallion with 1 slice of paté and 1 tablespoon of the mushroom mixture, reserving the remaining mushroom mixture.  Invert the lamb medallions onto the wrappers. Draw up the corners of each wrapper, and carefully and firmly crimp them together to make a "purse."  Transfer the "purses" to a parchment-paper-lined baking sheet.
  7. Bake on the center rack of the oven 10-12 minutes, until the internal temperature of the lamb reaches 130 degrees. (Check by inserting thermometer halfway into thickest part of lamb.)
  8. While the lamb is in the oven, prepare the sauce.  Combine the reserved soaking liquid from the morels, the Glace d'Agneau Gold®, 1 tablespoon water, and the red wine in a small saucepan.  Bring to a boil over medium-high heat. Add the reserved mushroom mixture and turn off the heat.
  9. When the lamb is done, remove it from the oven and tie each "purse" with a leek ribbon to garnish. Puddle 1/6th of the sauce on each of 6 warmed serving plates and place a lamb wellington in the center of the sauce.

Additional Tips

Wine Pairing: Light-bodied red Bordeaux or a California or Oregon Pinot Noir.

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Classic French Stocks and Sauces