Herbed Lamb in Puff Pastry

For the sauce, peel the vegetables and chop coarsely. Fry the bones in 2 tablespoons of oil until they begin to color, add the vegetables with herbs, add 1 liter (approximately 4 1/4 cups) of water and deglaze, then cook at a very low heat for about 3 hours. Remove the sauce from the heat and pass through a sieve.

Rinse spinach, squeeze, chop and mix with the chopped herbs and pressed garlic. Add salt and pepper to taste and mix thoroughly.

Rub the lamb with salt and pepper and sear in the remaining oil, then cool.

Lay out prosciutto in one layer with edges overlapping, spread spinach mixture on top, place the lamb in the middle and roll into a log.

Set a small portion of dough aside. Lay out the remaining dough sheets and place the lamb log in the center.

Wrap in the dough around the log and place with the seam down on a greased baking sheet. Mix the egg yolk with 1 tablespoon of water and brush over the dough. From the remaining dough, cut out the shape of a small rabbit, place it atop the roll and brush with the egg yolk.

Bake in a preheated oven at 220°C (approximately 425°F) for about 30–35 minutes. Turn off the oven and allow to rest for 10 more minutes.

Heat the sauce. Stir the starch together with 1 tablespoon of water until smooth and add it into the sauce. Season with salt and pepper to taste.