14 oz. Lamb (Filleted)
7 oz. Lamb Trimmings
3 oz. Lamb (or Beef) Stock
18 oz. Chanterelle Mushrooms 18 oz. Puff Pastry
2 Egg Yolks
1 Tablespoon Water
1 Bottle of Red Wine (750ml) Red Wine Vinegar
Ground Black Pepper Black Peppercorns Fresh Thyme
Fresh Parsley Bay Leaf Garlic Clove Micro Greens Muslin
Preparation: Heat olive oil in a frying pan and quickly sear the lamb fillets for 30-60 seconds until brown on the outside, and rare in the middle. Remove the lamb from the frying pan and set aside to cool.
Add finely chopped Chanterelle mushrooms, one finely chopped shallot, thyme, sea salt, ground pepper, and olive oil in a frying pan and cook over high heat for approximately 10 minutes. Once the excess moisture from the mushrooms has evaporated, you will have a Duxelles (mushroom paste). Remove the Duxelles from the frying pan and set aside to cool.
On a lightly floured surface, lay out the puff pastry and cut into rectangular pieces large enough to envelop a single lamb fillet. Spread Dijon mustard and the Duxelles on each piece of puff pastry, followed by a single fillet of lamb. Roll and secure by wrapping with cling wrap. Chill in the refrigerator for at least 30 minutes.
Combine two egg yolks with one tablespoon of water and a pinch of sea salt. Remove the cling wrap from the puff pastry wrapped lamb, and brush the outside of the pastry with the egg wash. Cover with cling wrap again and chill for another 30 minutes in the refrigerator.
To prepare the sauce, heat olive oil in large pan and fry the lamb trimmings until all pieces are browned. Add the remaining three chopped shallots, a sprinkle of ground peppercorns, one bay leaf, freshly chopped thyme leaves, one clove of finely chopped garlic and parsley, and continue to cook (stirring frequently) until the shallots turn to a golden brown (approximately 5-7 minutes).
Add a splash of red wine vinegar and cook for additional 2-3 minutes until almost dry. Add in the red wine and boil until almost completely reduced. Add in the lamb stock and bring to a boil again. Lower the heat and simmer gently for one hour, while frequently removing any fat from the surface of the sauce until you have reached a desired consistency. Finally, strain the liquid through muslin and set aside.
Preheat the oven to 400 ̊F. Brush the lamb filled pastries with the egg wash again, and cook for approximately 15-20 minutes until the pastry is a golden brown. Remove and let the Lamb Wellington rest for 10 minutes before carving.
Meanwhile, reheat the red wine sauce. Serve the Lamb Wellington sliced with the sauce drizzled on top and around the dish. Garnish with micro greens.