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How to make Lamb Wellingtons with beetroot & onion relish

Yield = 6
Prep time: 0:35
Cook time: 0:50
Total time: 1:25

Ingredients

  • 2 tablespoons olive oil
  • 2 bunches English spinach, stems removed, leaves coarsely chopped
  • Pinch of ground nutmeg
  • 3 sheets ready-rolled frozen puff pastry, just thawed, halved
  • 3 large (about 280g each) lamb backstraps
  • 3 slices prosciutto
  • 1 egg, lightly whisked

Beetroot and onion relish

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 250g pkt ready-to-eat baby beetroot
  • 100ml red wine vinegar
  • 100g brown sugar
  • 100ml water
  • 1 teaspoon sea salt

Method

  • Step 1 For the relish, heat the oil in a saucepan over medium heat. Stir in the onion for 15 minutes or until soft and golden. Chop the beetroot and add to pan with vinegar, sugar, water and salt. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until thickened. Set aside to cool completely.
  • Step 2 For the Wellingtons, heat the oil in a frying pan over medium-high heat. Stir in the spinach for 1 minute or until just wilted. Stir in nutmeg. Season. Set aside to cool. Strain. Discard excess liquid.
  • Step 3 Preheat oven to 220C/200C fan forced. Cut a piece of baking paper to fit on a baking tray and place on a clean work surface. Place the baking tray on middle shelf of oven to preheat. Place 3 pastry halves on the paper. Place a lamb backstrap on each piece of pastry leaving a 2cm border around edges. Top each lamb piece with a third of the spinach and a prosciutto slice. Season. Brush border with egg and top with remaining pastry, pressing well to seal around edges. Trim the excess pastry. Brush the Wellingtons with egg and lightly score the top with a knife.
  • Step 4 Remove tray from the oven. Carefully transfer the baking paper with the parcels to the hot tray. Bake for 15-18 minutes or until pastry is golden. Set aside for 5 minutes to rest. Cut each parcel into 4 pieces and serve with the relish.