Lamb Wellington

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Ingredients

 * 1 rack of lamb, cleaned
 * 2 tbsp olive oil
 * to taste kosher salt
 * to taste freshly ground pepper
 * 1 tsp fresh rosemary chopped
 * 2 tsp Dijon mustard
 * 2 tsp Duxelles (recipe follows)
 * 2 tsp flour
 * ½ sheet puff pastry, thawed
 * 2 tsp unsalted butter melted

Duxelles - (Finely chopped mushroom and shallots slowly cooked in butter to form a dark paste)

 * 2 cups minced mushrooms
 * 1 shallot minced
 * ¼ cup unsalted butter
 * 2 tsp red wine
 * to taste kosher salt
 * to taste white pepper

Directions

 * 1) Preheat oven 350°F.
 * 2) Take cleaned rack of lamb and remove all but one bone, season with salt and pepper.
 * 3) In a medium pan heat olive and sear lamb on both sides for approximately two minutes per side. Set aside to cool.
 * 4) Add the mustard and rosemary together.
 * 5) Spread the mustard mixture on all sides of the cooled lamb.
 * 6) Now spread the Duxelle over the lamb set aside for later use. Use flour to roll out the puff pastry the length of the lamb.
 * 7) Place the lamb on the puff pastry and seal. Ensure that all parts of lamb are covered and brush with melted butter.
 * 8) Place on a baking tray and bake for approximately 10 to 15 minutes or until golden brown. Allow to sit, slice and enjoy!

Duxelles

 * 1) Melt butter in a saucepan, add shallot and cook until tender.
 * 2) Add minced mushrooms and season with salt and pepper.
 * 3) Cook for approx. 5 to 7 minutes, until mixture becomes a paste like substance.
 * 4) Remove from heat and set aside to cool.