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Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis

Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis by Chefs Marion Robinson and Peter Long of The Star Conservatory Restaurant

Chefs Marion Robinson and Peter Long
The Star Conservatory Restaurant

Serve with citrus-infused lemon pistachio couscous and buttery braised spinach greens.

Ingredients
Lamb
1 tsp olive oil
1 sprig fresh rosemary
1 tsp finely minced garlic
1 14-16 oz rack of lamb, deboned (4 large pieces after deboning)
salt and pepper
1 sheet puff pastry

White Chocolate Sea Salt Coulis
1 tsp olive oil
1 tsp white chocolate
1/4 cup heavy cream
pinch of sea salt and
white pepper

Method
Lamb

  1. Preheat oven to 350˚F.
  2. In a small bowl, mix oil, rosemary and garlic to form a paste.
  3. Cut puff pastry into 4″ x 6″ rectangles, then roll out to 5″ x 7″.
  4. Season each piece of lamb with salt and pepper and roll (4 large pieces) through paste, then wrap with puff pastry.
  5. For medium-rare lamb, bake for 18 mins.
  6. Remove meat from oven and stand for 4-5 mins.

Coulis

  1. In a medium-sized saucepan, heat oil over medium-low heat.
  2. Melt chocolate in microwave on high for 15 secs.
  3. Add melted chocolate and cream to oil and reduce for 3 mins until cream thickens. Add salt and pepper.

Assembly

  1. Spoon coulis on plate.
  2. Carve 3″-1.5″ slices of lamb wellington per person and place on top of coulis.

Yield 4 servings