Lamb Wellington with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,097 cal. | (52 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 228.4 μg | (381 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 41.8 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Lamb loin
- 2 kilograms Lamb bones
- 150 grams onions
- 200 grams carrots
- ¼ Celery root
- 2 garlic cloves
- thyme (about 2 sprigs)
- rosemary (about 2 sprigs)
- 300 grams Spinach
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 4 plates Puff pastry dough (frozen)
- 4 Tbsps parsley (finely chopped)
- 6 slices Prosciutto
- 1 egg yolk
- Pastry flour (for dusting)
- 1 tsp cornstarch
Preparation steps
For the broth, peel vegetables and chop coarsely. Heat 2 tablespoons oil in a pan and fry lamb bones until browned. Add vegetables and herbs to pan and sauté. Deglaze pan with 1 liter (approximately 4 cups) water. Reduce heat and simmer over very low heat for about 3 hours. Remove pan from heat and pour broth through a sieve. Skim fat from broth.
Squeeze garlic through a press. Blanch spinach in boiling water. Drain in a colander, squeeze out excess water and chop. Mix spinach, chopped herbs and garlic. Season with salt and pepper and mix well and set aside.
Heat remaining oil in a heavy skillet. Rub lamb with salt and pepper and sear. Set aside to cool.
Arrange prosciutto slices side by side in a layer, with edges overlapping. Spread spinach mixture over ham, leaving edges free. Place lamb in the middle and roll up tightly.
Thaw puff pastry. Roll out dough into a sheet large enough to wrap meat roll. Reserve some puff pastry dough for decorating.
Roll lamb roll in dough and place with seam side down on a greased baking sheet. In a small bowl, whisk egg yolk and 1 tablespoon water and brush over dough. From remaining puff pastry, cut out small rabbit shapes. Place rabbit shapes on roll and brush with egg yolk.
Bake in a preheated oven at 220°C (approximately 425°F) for about 30-35 minutes. Turn oven heat to "off." Let rest in oven for about 10 minutes.
Heat broth in a saucepan. In a small bowl, mix cornstarch and 1 tablespoon water until smooth and whisk into broth. Cook and stir until sauce thickens. Season with salt and pepper.
Arrange lamb roll and small roasted potatoes on a serving platter. Serve sauce in a dish.
