This is a great entertaining dish and an alternative to Beef Wellington. Individual cannon of lamb portions are seasoned and spread with pate then topped with a delicious wild mushroom and shallot mixture. The Wellingtons are wrapped in puff pastry and baked. Your friends will be impressed with your efforts.
2 lean cannons of lamb, (approx 400g) trimmed and cut into 4 equal portions
15-30ml/1-2tbsp olive oil
1 small sprig fresh rosemary
Salt and freshly milled black pepper
50g/2oz wild mushrooms, cleaned and finely chopped
1 shallot, peeled and finely chopped
15ml/1tbsp fresh thyme leaves
75g/3oz farmhouse paté, softened
1 x 375g pack ready rolled puff pastry sheets
1 egg, beaten
Handful fresh thyme leaves, to garnish
1. Heat the oil and rosemary in a non-stick frying pan over a moderate heat, season the lamb portions and brown for 30 seconds on each side. Set aside to cool.
2. In the same pan add the mushrooms, shallot and thyme leaves. Cook for 5-10 minutes until soft. Set aside to cool.
3. Preheat the oven to Gas mark 7, 220°C, 425°F.
4. Put the lamb portions on a clean chopping board. Spread each portion evenly with the paté, then the mushroom mixture. Press down lightly.
5. On a lightly floured surface, unroll the pastry and divide into 8 equal squares. Roll 4 to approximately 6cm/2˝inch larger than the base to allow for covering each lamb portion.
6. Position each lamb portion on a pastry square, leaving a 1cm/˝inch border. Press down gently and brush the edges with beaten egg. Place the larger pastry square over the lamb, neatly trim the edges and pinch all around the pastry to seal.
7. Brush the surface with beaten egg and sprinkle with the thyme. Gently mark the surface of the pastry with the point of a sharp knife to allow any steam to escape.
8. Transfer the wellingtons to a baking sheet and cook for 12-15 minutes for medium. Leave to rest for 3-4 minutes.
9. Serve with seasonal vegetables and boiled new potatoes.