Lamb Wellington with Prosciutto
- 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
- 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
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.