Welsh Lamb Wellington - cooking recipe

Ingredients

3 sprigs rosemary, finely chopped
salt
pepper
2 lamb loin fillets or 2 lamb neck fillets, weighing approx 227g each
3 tablespoons olive oil
150 g chestnut mushrooms, finely chopped
2 leeks, finely chopped
2 -3 garlic cloves, crushed (depending how much you like garlic)
100 ml white wine
500 g puff pastry
1 egg, beaten

Preparation

Preheat oven to 200C/180Cfan. Sprinkle the rosemary onto a plate. Season the lamb with salt and black pepper then roll it in the rosemary.
Heat half the oil in a frying pan and sear the lamb for 2-3 minutes each side until brown all over, be careful not to overcook. Remove and set aside.
Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for about 3-4 minutes. Stir in the wine and cook until evaporated. Leave to cool slightly.
Cut pastry block in half and roll into a large rectangle about 5mm thick (big enough to wrap around the lamb). Spoon half the mushroom mixture down the centre of the rectangle and place the lamb on top.
Brush any exposed pastry with the beaten egg and then wrap the pastry around the meat, sealing tightly - trim the top and bottom if a little too much pastry. Place on a baking tray, seam side down. Repeat with the remaining pastry and second piece of lamb.
Brush the pastry all over with the remaining beaten egg and decorate with pastry trimmings if you wish. Bake in preheated oven for 20-25 minutes until pastry is golden brown. Leave to rest for 10 minutes before carving into thick slices.