Welsh Wellington of Lamb

Welsh lamb's distinctive quality has been recognised

as having unique regional characteristics.

The lush green pastures in Wales provide the ideal habitat for sheep,

producing tender meat with oodles of flavour.

Ingredients
2 Welsh lamb neck fillets of about 225g each
Sea salt and freshly ground black pepper to season
2 sprigs of fresh rosemary, finely chopped
45ml olive oil
150g mushrooms, finely chopped
2 leaks, finely chopped
2 garlic cloves, crushed
100ml white wine
puff pastry, 1 pack of pre-made
flour for rolling the pastry
1 egg, beaten

Method
Heat the oven to 180-200C
Sprinkle the seasoning and rosemary on a chopping board and roll the lamb in it.
Heat half of the oil in a frying pan and sear the lamb on all sides until brown all over. Takes about 5 minutes. Remove from the pan and set aside.

Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for 3-4 minutes.
Stir in the wine and cook until evaporated. Leave to cool.
Cut pastry in half and roll each piece into a large rectangle big enough big enough to wrap around the lamb pieces.
Spoon half the mushroom mixture down the centre of each rectangle and place the lamb on top.
Brush the exposed edges of the pastry with the beaten egg and then wrap the pastry around the meat.
Seal tightly and trim any excess pastry from the ends of the rolls.
Place the two rolls on a baking tray, seam down and brush each roll with the remaining beaten egg.
Bake for 20-25 minutes until pastry is golden brown. Leave to rest for 10 minutes before carving into thick slices.
Serve with creamy mash potatoes and seasonal vegetables.