Ingredients
| 6 x 200g lamb rumps (I used Silver Fern Farms) | |
| 2 tablespoons olive oil | |
| 1â…“ cup frozen peas | |
| ½ cup grated Parmesan | |
| ½ cup panko breadcrumbs | |
| 3 tablespoons pine nuts finely grated | |
| zest of 1 lemon | |
| 2 tablespoons finely chopped fresh rosemary | |
| â…“ cup chopped mint leaves | |
| 700g ready rolled, good-quality flaky butter puff pastry (I used Paneton) | |
| 150g prosciutto | |
| 1 egg, whisked | |
| 2 tablespoons sesame seeds a little Dijon mustard to serve |
Resting is the absolute key to a successful ‘Wellington’ (whether using lamb or beef ), so that the pastry base stays as crisp and flaky as possible.
Instructions
| 1. | Take the lamb out of the fridge 20 minutes before cooking. |
| 2. | Rub in olive oil and season with salt and pepper. |
| 3. | Heat a frying pan and sear the lamb for a minute on all sides – you will know it is time to turn the meat when it will pull away from the pan without tearing the fibres – gently test and if not pulling away cleanly, leave it a little longer. |
| 4. | Remove the lamb from the pan and chill in the fridge. |
| 5. | Put the peas, Parmesan, breadcrumbs, pine nuts, lemon zest and herbs in a food processor and whiz to a bright green chunky paste. |
| 6. | Once the lamb rumps are cold, cut the pastry into lengths wide enough to fit each lamb rump on its longest edge and to cover completely with a 1cm overlap when rolled. |
| 7. | Lay prosciutto along the pastry, covering ¾ of each strip. |
| 8. | Divide the pea puree between the pastry strips and spread to cover the prosciutto. |
| 9. | Lay a lamb rump on top of the puree, at the end of each pastry piece and roll up to enclose. |
| 10. | Brush the ends and sides with a little whisked egg and press firmly to seal. |
| 11. | Brush the whole of each pastry parcel with more egg and sprinkle with sesame seeds. |
| 12. | Chill in the fridge for 30 minutes. |
| 13. | Heat the oven to 220ËšC. |
| 14. | Make three slashes on top of each lamb parcel to allow steam to escape and put on an oven tray lined with baking paper, then bake for 22 minutes for medium rare, 26 minutes for medium. |
| 15. | Rest the lamb parcels for 10 minutes before serving. |
Recipes & Food Styling Sarah Tuck / Photography & Styling Greta van de Star / Playlist Zac Arnold, Flying Out Records
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