Best 3 Individual Lamb Wellington Parcels With A Madeira Sauce Recipes
Indulge in a culinary journey with our delectable Individual Lamb Wellington Parcels, where tender lamb is enveloped in a flaky pastry crust, creating a symphony of flavors. The Madeira sauce, a harmonious blend of rich flavors, elevates this dish to a new level of sophistication. Alongside this main course, discover a collection of complementary recipes:
- **Twice-Baked Sweet Potatoes**: Roasted sweet potatoes transformed into a creamy and indulgent side dish, enhanced with a hint of cinnamon and nutmeg.
- **Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar**: Crispy Brussels sprouts tossed with savory pancetta and a tangy balsamic glaze, offering a delightful balance of flavors.
- **Honey and Thyme Carrots**: Roasted carrots glazed with honey and thyme, resulting in a sweet and aromatic side dish that complements the savory main course.
- **Wilted Spinach with Garlic and Lemon**: A simple yet flavorful side dish, featuring wilted spinach tossed with garlic, lemon, and a touch of chili flakes for a zesty kick.
- **Roasted Garlic and Rosemary Potatoes**: Indulge in crispy roasted potatoes infused with the aromatic flavors of garlic and rosemary, creating a classic and comforting side dish.
BABY LAMB CHOPS WITH MADEIRA SAUCE
Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
INDIVIDUAL LAMB PIES
With single-serving pies, everyone gets plenty of crust. These lamb pies, an interesting alternative to the familiar English shepherd's pie, are heady with ginger, thyme, and cloves, with a pleasing touch of richness from red wine and sweetness from prunes.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a medium-heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely.
- Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a 1/4-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400 degrees. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.
INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE
This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)
Provided by The Flying Chef
Categories Lamb/Sheep
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
- Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
- Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
- Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
- Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
- Sauce:.
- Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
- To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.
Nutrition Facts : Calories 1033.4, Fat 67.2, SaturatedFat 21.6, Cholesterol 82.4, Sodium 734.3, Carbohydrate 82.8, Fiber 2.7, Sugar 2.3, Protein 15.4
Tips:
- For the perfect puff pastry, make sure it is cold and pliable before using. If it is too warm, it will be difficult to work with and will not rise properly.
- When wrapping the lamb in the puff pastry, make sure to tuck the edges in tightly to prevent the filling from leaking out.
- To achieve a golden brown crust, brush the pastry with an egg wash before baking.
- For a flavorful Madeira sauce, use a good quality Madeira wine and reduce it until it is syrupy and concentrated.
- Serve the lamb Wellington immediately after it is cooked, while the pastry is still crispy and the filling is hot and juicy.
Conclusion:
Individual lamb Wellington parcels are a delicious and impressive dish that is perfect for a special occasion. With a crispy puff pastry exterior and a tender and flavorful lamb filling, these parcels are sure to be a hit with your guests. The Madeira sauce adds a rich and decadent flavor that takes this dish to the next level. Whether you are a seasoned chef or a home cook looking for a challenge, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.
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