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Ontario Lamb Wellington: Serves 4
Canadian Living Adaptation

Ingredients:

1 tbsp (15 mL) canola oil
1 lb (500 g) Homegrown Ontario lamb tenderloin, cut to make 4 pieces
1/2 cup (125 mL) finely chopped fresh parsley
1 handful of wild mushrooms; finely chopped
4 garlic cloves, minced
1 tbsp (15 mL) lemon zest
1 cup (250 mL) fresh breadcrumbs
2 anchovy fillets, minced
2 tbsp (30 mL) grainy Dijon mustard
1 tbsp (15 mL) cranberry sauce
1 lb (500 g) puff pastry
1 egg yolk, lightly beaten
1 tbsp (15 mL) water
1 tsp (5 mL) coarse salt

Preparation:
In a large skillet, heat half of the oil over medium high heat. Sear two pieces of the lamb tenderloin just to brown on all sides, about 2 minutes. Repeat with remaining oil and lamb tenderloins.

Be sure to allow time for it to cool at this point.

Mix together parsley, garlic, wild mushrooms, cranberry sauce, lemon zest, breadcrumbs and anchovies. Rub mustard over cooled lamb tenderloins. Roll tenderloin in breadcrumb mixture, pressing to coat all over.
Use all of the breadcrumb mixture.

Roll out puff pastry (purchased is just fine) to make two 6 x 16 inch (16 x 40 cm) rectangles. Cut each rectangle into four 6 x 4 inch rectangles (16 x 10 cm).

Put tenderloin on top of a pastry rectangle and place another piece of pastry over top. Secure edges with the tines of a fork (why not make it pretty?) and transfer to a parchment lined baking sheet. Repeat with remaining pastry and lamb to make four individual Wellingtons.

Make 3 vent holes on top of the pastry with tip of sharp knife in each piece. Add water to lightly beaten egg to create egg wash. Brush pastry with egg wash and sprinkle with coarse salt.

Bake in the centre of a 425°F (220°C) oven until pastry is golden and lamb is medium rare, about 15 to 17 minutes. Let rest for 10 minutes before serving.

I like to serve this with sauteed spinach, topped with some crumbled goat cheese and the rest of the fresh parsely. Or green beans would work!

Oh my!!! That looks absolutely divine.