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
- Preheat oven to 350˚F.
- In a small bowl, mix oil, rosemary and garlic to form a paste.
- Cut puff pastry into 4″ x 6″ rectangles, then roll out to 5″ x 7″.
- Season each piece of lamb with salt and pepper and roll (4 large pieces) through paste, then wrap with puff pastry.
- For medium-rare lamb, bake for 18 mins.
- Remove meat from oven and stand for 4-5 mins.
Coulis
- In a medium-sized saucepan, heat oil over medium-low heat.
- Melt chocolate in microwave on high for 15 secs.
- Add melted chocolate and cream to oil and reduce for 3 mins until cream thickens. Add salt and pepper.
Assembly
- Spoon coulis on plate.
- Carve 3″-1.5″ slices of lamb wellington per person and place on top of coulis.
Yield 4 servings