Lamb, chicken & spinach wellington

In Blog, Seasonal Recipes, Spring by Luke StuartLeave a Comment

A thrifty recipe with big visual and flavour impact. It beats everyday recipes and is always a winner for entertaining guests. Serves 4.


  • 1 tbsp Rapeseed oil
  • 400g lamb loin, eye of meat
  • Rock salt and pepper
  • 50g spinach leaves
  • 1 x 150g chicken breast, chilled
  • 25g egg white
  • 150ml double cream, chilled
  • ½ tsp table salt
  • Freshly ground pepper
  • 25g fresh chives, snipped
  • 250g puff pastry
  • Egg yolk, to glaze


  1. Pre-heat oven 200°c
  2. Place a heavy pan on the heat and add the oil. Season the lamb then seal quickly on all sides. Take out and leave to cool.
  3. Blanch and refresh the spinach by plunging into boiling water, then immediately into cold water. Remove individual leaves and pat dry with kitchen paper before overlapping on greaseproof paper to the length of the lamb loin (see pic. 1).
  4. For the chicken mousseline: Trim the chicken breast and remove the skin. Place in a food processor and blend until smooth. Continue to blend whilst adding the egg white, seasoning and cream (in a steady stream). Once a smooth paste is formed, fold through the chives.
  5. Test the seasoning of the mousse by frying a small pattie in the lamb pan. Adjust the seasoning accordingly. Spread over the spinach (see pic. 1). Place the lamb on top then roll to encase.
  6. Roll the pastry 5mm thick and wrap the lamb parcel, making sure the seam is underneath. Decorate the pastry with the back of a knife and glaze with egg yolk.
  7. Bake for 18-20 minutes. Rest for 12 minutes.
  8. Trim the ends of the Wellington. Cut into eight, serving 2 thick slices per portion.

Let us know how you got on with this recipe in the comments below!

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