Lamb Wellington with Mushroom & Mustard

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 1 red onion
• 300g button mushrooms
• ½ cup red wine
• 2 tsp olive oil
• 3 sheets flaky puff pastry
• Egg wash
• 3 Tbsp habanero mustard
• Balsamic glaze, for serving

Method

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Trim lamb into 3 portions, coat with oil and season with salt and pepper.

Heat a pan on high. Once hot, add lamb, sear for 1 min on each side. Set aside.

Dice red onion and mushrooms. Sauté in the hot pan, adding half a cup of red wine. Cook for 5 mins or until soft.

Place onion and mushroom mixture onto flaky puff pastry and add the lamb. Top with mustard and additional onion mushroom mixture.

Cover with additional pastry and seal tightly by rolling up the pastry edges.

Preheat oven to 180 degrees.

Brush the pastry with egg wash, score top of the pastry with a criss cross pattern. Bake in oven for 15-18 mins, or until brown and crispy.

Serve with dollop of mustard and balsamic glaze.