Make this Easter unforgettable with an unusual Easter dinner—Spring Lamb and Vegetable Wellington! This unique dish features succulent lamb, fresh spring vegetables, and aromatic herbs, all wrapped in a crispy puff pastry. A perfect alternative to traditional Easter roasts!
Spring Lamb and Vegetable Wellington
Make this Easter unforgettable with an unusual Easter dinner—Spring Lamb and Vegetable Wellington! This unique dish features succulent lamb, fresh spring vegetables, and aromatic herbs, all wrapped in a crispy puff pastry. A perfect alternative to traditional Easter roasts!
Ingredients
- 1 (1.5 to 2 pound) boneless leg of lamb, butterflied
- 1 cup mixed spring vegetables (such as asparagus, bell peppers, zucchini)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing pastry)
Instructions
Prepare the Lamb:
- Preheat your oven to 400°F (200°C).
- Season the lamb with salt, pepper, thyme, and rosemary.
Sauté the Vegetables:
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add the mixed spring vegetables and cook until tender but still crisp. Season with salt and pepper.
Assemble the Wellington:
- On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick.
- Place the lamb in the center of the pastry, leaving a 1-inch border around it.
- Spoon the sautéed vegetables over the lamb, leaving a small border around the edges of the lamb.
- Brush the edges of the pastry with the beaten egg.
- Roll the pastry over the lamb, starting with one long side. Pinch the seam closed and use a little water if needed to seal.
Bake:
- Place the Wellington seam-side down on a baking sheet lined with parchment paper.
- Brush the top with the remaining egg for a golden glaze.
- Bake for about 25-30 minutes per pound or until the lamb reaches your desired level of doneness and the pastry is golden brown.
Serve
- Let it rest for 10 minutes before slicing. Serve with additional roasted vegetables or a fresh salad.
Notes
Here are 10 creative variations for this recipe:
- Vegetarian Wellington: Replace lamb with roasted portobello mushrooms or lentils as the main filling and add more spring vegetables like carrots or leeks.
- Beef Wellington Twist: Swap lamb for beef tenderloin for a more classic approach but keep the spring vegetable layer for freshness.
- Herb Crusted Lamb: Add Dijon mustard to coat the lamb before wrapping it in puff pastry for extra flavor.
- Cheesy Wellington: Mix shredded Gruyère or goat cheese into the vegetable filling for added creaminess.
- Mediterranean Style: Incorporate sun-dried tomatoes, olives, and feta cheese into the vegetable layer for bold Mediterranean flavors.
- Spicy Kick: Add harissa paste or chili flakes to season both the lamb and vegetables for a spicy twist.
- Pesto Layer: Spread basil pesto on top of the lamb before adding vegetables for an herby flavor boost.
- Mini Wellingtons: Create individual-sized portions by cutting smaller pieces of lamb and wrapping them separately in puff pastry.
- Gluten-Free Version: Use gluten-free puff pastry or replace it with thin slices of roasted sweet potatoes layered around the lamb.
- Easter Egg Wellington: Shape puff pastry into an oval “egg” shape for fun presentation and stuff it with lamb and colorful veggies like purple carrots and yellow bell peppers.
| Nutrient | Value | % Daily Value |
|---|---|---|
| Calories | 450 | 23% |
| Total Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 600mg | 26% |
| Total Carbohydrates | 20g | 7% |
| Dietary Fiber | 2g | 8% |
| Sugars | 2g | – |
| Protein | 35g | 70% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
This Spring Lamb and Vegetable Wellington is a creative and delicious twist on traditional Easter lamb, perfect for a memorable and satisfying meal! Enjoy your cooking!