Lamb Wellington with Prosciutto

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Lamb Wellington with Prosciutto
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Difficulty:
advanced
Difficulty
Preparation:
5 h.
Preparation

Ingredients

for
6
Ingredients
800 grams Lamb loin
2 kilograms Lamb bones
150 grams onions
200 grams carrots
¼ Celery root
2 garlic
thyme (about 2 sprigs)
rosemary (about 2 sprigs)
300 grams Spinach
4 tablespoons vegetable oil
salt
freshly ground peppers
4 plates Puff pastry dough (frozen)
4 tablespoons parsley (finely chopped)
6 slices Prosciutto
1 egg yolk
Pastry flour (for dusting)
1 teaspoon cornstarch
How healthy are the main ingredients?
Spinachcarrotonionparsleygarlicthyme

Preparation steps

1.

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.

2.

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. 

3.

Heat remaining oil in a heavy skillet. Rub lamb with salt and pepper and sear. Set aside to cool. 

4.

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.

5.

Thaw puff pastry. Roll out dough into a sheet large enough to wrap meat roll. Reserve some puff pastry dough for decorating.

6.

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.

7.

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.

8.

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.

9.

Arrange lamb roll and small roasted potatoes on a serving platter. Serve sauce in a dish.