Leftover lamb Wellington

Prepare the lamb wellington:

To prepare the filling shred the leftover lamb.  Add the onion, garlic, chopped mint leaves, lamb gravy, lemon juice and egg.  Stir well to combine.

Check for seasoning and add the salt and pepper.

Place a piece of clingwrap on a small tray and place the meat mixture on the clingwrap forming it into a long sausage shape about 15-20 cm in length. Wrap the cling wrap tightly around the sausage shaped meat and place in the refrigerator to cool. (TIP: if you use a wet cloth and wipe the surface of the sausage-shaped tray before placing the clingwrap on it, it sticks and is easier to form the sausage shape.)

Wilt the cleaned spinach in a large pan, do this by adding a few drops of water on the spinach, cover the pan with a lid and place over medium heat for 2-3 minutes. Tip into a colander and remove as much of the liquid as possible using a wooden spoon. Try to keep the leave as intact as possible.  Place the drained spinach on a clean tea towel.

Spread the spinach out to create a rectangle of approximately 20cm in length and 15cm wide on a piece of clingwrap. Unwrap the chilled meat filling mixture and place it on the spinach leaf rectangle.  Fold the spinach leaves over the meat mixture and wrap tight in plastic wrap and place in the refrigerator.

Preheat the oven to 200°C and line a baking tray with foil or baking paper.

Roll out the bread dough to a rectangle 2mm thick and 20cm width by 30cm length.

Place the chilled meat filling wrapped in the spinach lengthwise down the center of the dough. Remember to remove the clingwrap.

Using a sharp knife cut slits 2cm apart lengthwise down each side of the filling in the dough.  Braid the dough over the filling, by overlapping to form “X” shapes. Spray the top with cooking spray and brush with beaten egg.

Bake 25 to 30 minutes, or until golden. Transfer to a platter to cool slightly. Slice and serve with mushroom sauce and a tomato relish.

Prepare the mushroom sauce

Heat the butter and oil in a medium size pan over medium heat. Add the mushrooms and sauté until they start caramelizing.

Add the thyme and season with salt and pepper. Fry the mushrooms until golden brown. Add the garlic and blend well.

Mix the milk and maziena and add the cream.  Mix and add to the mushroom mixture, cook over low heat until the sauce has thickened and cooked through.

Add the lemon juice and parsley and check the seasoning.

Serve on the side with the lamb wellington.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.