Minced Lamb Wellington with Spinach
This Minced Lamb Wellington with Spinach is a rustic yet refined reinterpretation of the classic Beef Wellington. Drawing inspiration from traditional British fare, this dish swaps in deeply flavorful minced lamb for a heartier, gamier taste and folds in garlicky sautéed spinach for an earthy balance. Encased in golden, flaky puff pastry, the Wellington delivers a beautifully layered contrast of textures—crisp crust, juicy filling, and luscious sautéed greens. A centerpiece for celebratory dinners, it offers a memorable twist perfect for modern gourmet dining.
Equipment
Large skillet
Mixing bowl
Wooden spoon
sharp knife
Pastry brush
baking tray
parchment paper
Digital thermometer (optional)
Rolling Pin
Ingredients
For the Wellington Filling:
1 tablespoon olive oil - extra virgin preferred
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1.5 pounds ground lamb (minced lamb) - ideally 80% lean, grass-fed for best flavor
1 teaspoon cumin - ground
0.5 teaspoon ground cinnamon
1 teaspoon salt - sea salt preferred- 0.5 teaspoon black pepper - freshly cracked
2 tablespoons mint - fresh ; chopped
1 tablespoon parsley - fresh ; chopped- 0.5 teaspoon red chili flakes - optional, for a bit of heat
For the Spinach Layer:
- 1 tablespoon olive oil
5 cups baby spinach - fresh ; washed and dried- 1 clove garlic - minced
- 1 pinch salt
For the Pastry and Assembly:
- 1 pound puff pastry - thawed if frozen, use all-butter variety
1 large egg - beaten for egg wash
1 teaspoon water - to mix with egg wash
Instructions
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the finely chopped onion and sauté for 5–6 minutes until soft and lightly golden.
- Add 3 cloves of minced garlic, and cook for 30 seconds until fragrant. Then add minced lamb, breaking it apart with a wooden spoon. Cook for 8–10 minutes until browned and cooked through.
- Drain off excess fat if needed. Stir in cumin, cinnamon, salt, pepper, mint, parsley, and (optional) chili flakes. Cook 2 more minutes, then remove from heat and cool to room temperature.
- In a separate skillet, heat 1 tablespoon olive oil. Add minced garlic and baby spinach and sauté for 2–3 minutes until wilted. Season with a pinch of salt. Remove and let cool completely.
- On a lightly floured surface, roll out the puff pastry to approximately 12x14 inches. Layer the spinach evenly in the center, followed by the cooled minced lamb mixture, shaping it into a uniform log.
- Fold the pastry over the filling, sealing the edges well. Place seam-side down on a parchment-lined baking tray. Score the top lightly for decoration and ventilation.
- Mix the egg and water to form an egg wash. Brush all over the pastry.
- Chill the prepared Wellington in the fridge for 20 minutes while you preheat your oven to 400°F (200°C).
- Bake for 40–45 minutes until the pastry is golden brown and crisp. If using a thermometer, internal temperature should read 160°F (71°C).
- Rest for 10 minutes before slicing and serving.
Notes
- For a leaner option, substitute ground lamb with ground turkey or beef.
- To save time, prepare the lamb and spinach fillings a day ahead and refrigerate before assembling.
- Consider adding a mushroom duxelle layer beneath the spinach for a more traditional Wellington twist.
- If puff pastry cracks while handling, dampen slightly with water and pinch together with your fingers.
Nutrition
Calories: 810kcalCarbohydrates: 38gProtein: 27gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.003gCholesterol: 114mgSodium: 686mgPotassium: 509mgFiber: 2gSugar: 2gVitamin A: 2573IUVitamin C: 10mgCalcium: 74mgIron: 5mg
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