The Great Australian Bake Off

This delicious lamb wellington is the perfect crowd pleaser for your next dinner party.


  • Rough Puff

  • 500g plain flour

  • 1 ½ tsp sea salt

  • 500g cold unsalted butter

  • 200ml chilled water

  • Filling

  • 2 Moran Family lamb backstraps

  • Sea salt flakes and freshly ground black pepper

  • 1½ tablespoons grape seed oil

  • 75g unsalted butter

  • 150g eschallots, peeled and finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 750g button mushroom, sliced

  • 225g minced lamb

  • 3 tsp finely chopped fresh rosemary leaves

  • 1 bunch English spinach, leaves picked and washed  

  • Egg wash

  • 1 yolk

  • Pinch sea salt

  • 1 tsp water


  • 1.

    Make the rough puff pastry. Sift the flour onto a clean workbench. Scatter the salt and butter over the flour and toss together using a metal pastry scraper. Make a well in the centre. Add two thirds of the chilled water and, using the scraper, toss again. Gather the flour mixture to the front of the workbench. Using the heel of your hand, smear the ingredients away from you in a quick, smooth sliding action. Leave bits of butter visible in the dough. Lightly knead the dough, then form into flat rectangle. Chill in the fridge for 20 minutes.

  • 2.

    Carefully roll pastry out, in one direction only, into a 15cm x 40cm rectangle. Brush off any excess flour. Arrange pastry with a short side nearest you. Fold bottom third up and then the top third down as per a business letter. Turn so the open ends are at the top and bottom and repeat rolling, brushing, folding and turning three more times, a total of four times. Fold into thirds and cover with cling film. Freeze for 20 minutes.

  • 3.

    For the lamb, season lamb with salt and pepper. Heat oil in a large 28cm sauté pan over a high heat, quickly sear lamb all over, transfer to a resting rack over a tray and chill.

  • 4.

    For the duxelle, in the same pan add the butter. When it is just foaming add the eschallots and garlic and gently sauté for 30 seconds or until soft before adding the mushrooms. Season with salt and pepper. Cook the mushrooms on high heat for three to four minutes or until dry, then add the chopped rosemary and transfer to a sieve placed over a bowl to remove all excess liquid before transferring to a flat tray. Refrigerate until chilled. Place in a food processer and blend to make a duxelle. Add the minced lamb and pulse until combined. Keep in the fridge until needed. 

  • 5.

    For the spinach, bring a large saucepan of salted water to boil. Pick the spinach and blanch the leaves for 5 seconds. Transfer to iced water until cold. Drain in a colander placed over a bowl. Press out excess water, then lay out on a tray lined with paper towel and pat dry.

  • 6.

    Roll out the pastry to approximately 2-3mm-thick. Cut out four rectangles 30cm x 15cm. Place in the fridge to chill and rest.

  • 7.

    Pre-heat the oven to 250°C fan-forced with two heavy baking sheets in the oven.

  • 8.

    To assemble the Wellingtons, lay out two of the pastry rectangles. Egg wash 3cm border of each one and place a layer of dry spinach inside the borders. Place some duxelle on the spinach, then backstrap. Use the remaining mushroom to cover the lamb and finish by covering the lamb with some spinach. Using a lattice roller cutter, cut lattices with the remaining 2 pastry rectangles. Open each one out and lay over each lamb. Press around the edges to seal and trim off the excess pasty, brush the pastry with the egg wash.

  • 9.

    When the oven reaches 250°C, place the lamb Wellingtons on the hot baking sheet and then turn down oven temperature to 230°C, bake for 30 to 40 minutes.

  • 10.

    Remove from the oven and rest for 10 minutes before carving.

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Posted by Krystal264Report
Sorry but how much back strap is this?