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

Chefs Marion Robinson and Peter Long
The Star Conservatory Restaurant

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

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


  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.


  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.


  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