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Lamb Wellington

February 14, 2014, 2:05 pm

Preparation Time: about 10 minutes

Cooking Time: approximately 25-30 minutes

Serving Size: 2- 2" slices - Makes about 3-4 servings

Slices: 1 Slice on the Slice Plan.


1 pound lamb (loin or leg), trimmed

2 TB olive oil

1 tsp kosher salt

½ tsp black pepper

1 sheet puff pastry (3 sections are in one sheet)

1 TB orange blossom honey

3 TB thyme, chopped or dried

1 egg, whipped

1 TB butter, melted

1 TB garlic, chopped

½ pound crimini mushrooms, sliced

1 ½ cups red wine

1 TB butter


Preheat oven to 375 degrees. Rub olive oil over lamb, seasoning with salt and pepper. Place in sauté pan over medium-high heat and sear until both sides have browned. Transfer to a cutting board; set for 10 minutes.

Meanwhile, open the thawed puff pastry; set aside. Before placing the lamb onto the sheet, spread 1 TB honey in the center section and top with 1 TB thyme.

Transfer the lamb to the center section of the puff pastry. Using egg to seal, fold sides together and krimp the edges using your fingers. Be sure it is sealed. Flip the stuffed pastry over, folded side down, and brush with melted butter. Place in oven and bake 20-25 minutes.

Meanwhile, add garlic and mushrooms to the sauté pan used for the lamb (there should be enough olive oil left from cooking the lamb; if not, add an additional TB). Sauté until mushrooms are softened and deglaze the pan with red wine. Add thyme and season with salt and pepper. Allow this to cook down about half. Mount the sauce with 1 TB butter; stir.

Turn-Out & Storage

Slice lamb-stuffed puff pastry into 2" slices. Serve alongside red wine thyme sauce with mushrooms. Great with a salad, roasted potatoes, or your favorite blanched vegetable!

The lamb and the sauce can both be stored for up to 3 days under refrigeration.

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