Lamb Wellington Bites
Lamb Wellington Bites Recipe
- Meat type
- Lamb
- Cooking time
- 31-60
- Serves
- 3-4
- Preparation time
- 20+
Share this Recipe
Recipe by @blackdog_bbq
If you're looking for a delicious holiday appetizer that's sure to be a crowd-pleaser, then try these Lamb Wellington Bites. The combination of tender lamb medallions wrapped in a crispy, buttery puff pastry makes for a mouthwatering treat. Pair with homemade Dijon and horseradish dipping sauces for a truly irresistible treat.
Note: I like to refrigerate the lamb for a few hours before adding to the puff pastries to help slow down the cooking process in the oven. This allows for the puff pastries to brown better on the outside. ~ @blackdog_bbq
Lamb Wellington Bites
Lamb Wellington Bites Recipe
Ingredients
- ¼ cup plus 1 Tbsp Dijon mustard
- 3 Tbsp mayonnaise
- 1 cup plus 2 Tbsp sour cream
- 1 tsp apple cider vinegar
- ½ cup horseradish
- 1 tsp white wine vinegar
- 2 10oz packages Silver Fern Farms Lamb Medallions
- Salt and pepper, to taste
- 4 Tbsp butter, divided
- 1 12oz package baby bella mushrooms, sliced
- 3 shallots, minced
- 2 Tbsp balsamic vinegar
- ½ cup flour, or as needed
- 1 package (2 sheets) puff pastry, thawed
- 2 eggs, beaten
- Pinch of flaky garlic salt
- Fresh chives, for garnish
Lamb Wellington Bites
Lamb Wellington Bites Recipe
Method
To make the creamy Dijon dipping sauce: Add ¼ cup Dijon mustard, mayonnaise, 2 tablespoons sour cream, and apple cider vinegar to a bowl and mix until combined. Season with salt and pepper to taste. Refrigerate until ready to use.
To make the creamy horseradish dipping sauce: Add 1 cup sour cream, horseradish, 1 tablespoon Dijon mustard. and white wine vinegar to a bowl and mix until combined. Season with salt and pepper to taste. Refrigerate until ready to use.
Remove the lamb medallions from the packaging and pat dry with a paper towel. Using butcher’s twine, tie each medallion around the perimeter to help hold their shape and cook more evenly. Next, season the medallions liberally with salt and pepper on each side.
Place a large skillet over medium-high heat and add 2 tablespoons butter. Once the skillet is hot, add the lamb medallions and cook for 1 to 2 minutes. Flip and repeat this process, making sure to brown both sides. (You do not want to fully cook the lamb medallions at this stage. They will finish cooking in the oven later.) Remove the medallions from the skillet.
To the same pan with the lamb drippings, add the remaining 2 tablespoons of butter. Add the mushrooms and sauté until tender. Once this occurs, reduce the heat to medium low and add the shallots, cooking until they are tender as well. Stir in the balsamic vinegar and cook for 2 to 3 minutes more, just long enough for the flavors to come together. Remove the mushroom-shallot mixture from the pan and turn off the heat.
Preheat the oven to 375° F and generously grease a baking sheet with oil. Meanwhile, sprinkle flour onto a cutting board or prep surface, then add a puff pastry sheet (the flour helps prevent the puff pastry from sticking). Cut the puff pastry into 4 equal pieces.
Remove the butcher’s twine from the medallions and pat the meat and the mushroom mixture dry. Place a spoonful of the mushroom mixture into the center of each puff pastry piece and place a lamb medallion on top. Fold the corners of the puff pastry up tightly around the lamb and mushroom mixture, and place onto the prepared baking sheet. Repeat this process with the second puff pastry sheet as well.
Brush each pastry with the egg wash and sprinkle with flaky garlic salt. Bake until they start to brown and the internal temperature of the lamb registers 130° F on an instant-read thermometer (medium doneness).
To finish, place the Lamb Wellington Bites on a large platter with the sauces. Garnish with chives if desired. Serve and enjoy!
Recipe source: @blackdog_bbq
Recommended Cut:
Silver Fern Farms
100% Grass-Fed
Lamb Medallions
The Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
-
Ground Venison Shepherd’s PieIt’s that time of the year where the days are starting to get cold and the smell of fall is in the air. It’s the perfect time to eat something that warms the heart and soul — a good ol’ Shepherd’s Pie. It’s the essence of holiday spirit: robust flavors and wholesome ingredients symbolize bountiful feasts and gatherings. Ground Venison Shepherd's Pie is a twist on the classic version using Silver Fern Farms Premium Ground Venison. It’s bold, it’s hearty, and it’s exciting for the crowd. The filling is cooked until browned, topped with a layer of familiar, creamy mashed potatoes, then baked until golden brown. It’s truly a labor of love that deserves a place on your holiday table. ~ @fationatefoodbelly -
Lamb Wellington BitesIf you're looking for a delicious holiday appetizer that's sure to be a crowd-pleaser, then try these Lamb Wellington Bites. The combination of tender lamb medallions wrapped in a crispy, buttery puff pastry makes for a mouthwatering treat. Pair with homemade Dijon and horseradish dipping sauces for a truly irresistible treat. Note: I like to refrigerate the lamb for a few hours before adding to the puff pastries to help slow down the cooking process in the oven. This allows for the puff pastries to brown better on the outside.
-
Venison Medallions with Sour Cherry SauceThe holiday season is all about warm, comforting flavors — especially when you’re spending it with close family and friends. And that’s what this venison recipe is all about! It’s a warm and comforting dish that’s easy to make and perfect for holiday gatherings. ~ @cooking_with_rocco -
Top Sirloin Steak and Eggs with Italian Salsa VerdeHoliday meals stretch beyond the dinner occasion and some days call for a simple breakfast that will not only feed a crowd but impress at the same time! Silver Fern Farms Net Carbon Zero Top Sirloin Steak with salsa verde and sunny-side-up eggs makes for a breakfast that’s indulgently hearty and delicious. ~ @kristenfaith_eats