Individual Lamb Wellington Parcels With a Madeira Sauce
65 mins (prep 25, cooking 40)
21 ingredients
2 servings
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.)

Categories:  lamb~sheep , for-1-or-2 , main-dish , meat , number-of-servings , <-4-hours , time-to-make ,
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Serving Size (137.97 g)
Servings 2
Amount per Serving
Calories 172.86 Calories from Fat 116.73
% Daily Value *
Total Fat 12.97g 39.91%
Saturated Fat 8.14g 81.38%
Trans Fat 0.41g %
Cholesterol 37.01mg 24.67%
Sodium 91.15mg 7.6%
Total Carbohydrate 3.68g 2.45%
Dietary Fiber 0.18 g 1.44%
Sugars 0.81 g %
Protein 0.52g 2.07%
Vitamin A 421.16IU% Vitamin C 0.04mg%
Calcium 13.5mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chanterelle mushrooms, swiss, fresh chives, fresh parsley, fresh thyme, salt and pepper, sheet, dried