Beth's Lamb Wellington

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin
• 2 sheets puff pastry
• 1 cup chopped portabella mushroom
• 1/2 cup chopped onion, sweet
• 1/2 cup fresh parsley, chopped
• 2 ounces butter
• 1 egg, beaten
• 1 pinch nutmeg
• 1 pinch salt
• 1 pinch pepper
• flour, as needed

Recipe

• 1 cook the lambloin in a 350 degree oven for 20 minutes per pound, or until a meat thermometer reads 145 degrees. allow the lamb loin to cool.
• 2 thaw puff pastry sheets at room temperature.
• 3 in a frying pan, heat the butter and then saute the mushrooms, onions and parsley with salt, pepper and nutmeg. cook until all liquid is absorbed. put aside to cool.
• 4 gently roll out puff pastry sheets and spread mushroom mixture evenly in the center of the sheets.
• 5 place lamb on top of mushroom mixture.
• 6 gently fold the puff pastry around the lamb and pinch the edges together to seal.
• 7 place on a baking sheet pan and brush pastry with the egg.
• 8 bake at 375 degrees for approximately 40 minutes. check for color - when pastry is golden brown, it is ready to serve.