Chef's Specials - It's a Wrap

By Paul Smith

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Related tags Pastry Baking Worcestershire

This month we feature a favourite recipe of Paul Smith, head chef at the Fountain Inn in Tenbury Wells, Worcestershire Lamb Wellington Ingredients...

This month we feature a favourite recipe of Paul Smith, head chef at the Fountain Inn in Tenbury Wells, Worcestershire

Lamb Wellington


(quantities are per person)

175g/6oz fillet of lamb

Crushed rosemary - to garnish

For the duxelles

50g/2oz of diced shallots & onions - mixed

50ml/2fl oz of white wine

2 to 3 sheets of Jus-Rol filo pastry

1 tsp chopped parsley

For the Redcurrant jus

50g/2oz of diced carrots

20g/1oz of diced shallots

1ltr/13/4pts of lamb stock

1 tbsp of olive oil

20g/1oz of plain flour

1 tbs of tomato puree

100g/31/2oz of redcurrants - save a handful to garnish

Cracked black pepper - seasoning to taste

Redcurrant jelly - optional

For the tomato gravy

1 tsp tomato purée

20g/1oz of celery

20g/1oz of carrots

20g/1oz of onions

1 tsp of flour - to thicken

200ml/7fl oz of stock

For the marinade

2 to 3 cloves of garlic

2 to 3 large sprigs of crushed rosemary

Approx 1 cup of olive oil - to cover the lamb and for



Marinate lamb overnight in olive oil with crushed rosemary and garlic.

Remove lamb from the marinade and place onto a greased baking tray.

Grill lamb for approximately 2 minutes either side or until medium rare.

Put to the side to rest and drain for approximately 3 minutes.

Pre-heat the oven to 190°/375°/gas mark 5.

Make the Duxelles (diced shallots and onions) - ideally make this the day before and allow to cool. Fry the shallots and onions until soft. Add the white wine and reduce by half before adding 1 tbsp of tomato gravy (a mix of all ingredients) and chopped parsley.

Top the lamb fillet with 1.5 tablespoons of duxelles.

Wrap in the filo pastry (Jus-Rol) and bake in a preheated oven (190°/375°/gas mark 5)for 15-20 minutes.

While the pastry parcel is in the oven make the redcurrant jus - fry diced carrot, shallots and redcurrants in the olive oil until soft. Add thetomato purée, the flour and the stock and reduce by half or until thickened.

Strain the jus and check for seasoning (add as required, eg, redcurrant jelly to sweeten).

Serve the lamb with the redcurrant jus and garnish with redcurrants and rosemary

The Fountain Inn

The pub has its own organic herb and vegetable garden, the produce of which is widely used on the menu. The main bar area features an aquarium which houses exotic marine fish including Lipstick Tang, Hawaiian Tangs and a Port Jackson Shark - many of which are often named by visiting children.

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