Revisited Lamb Wellington for Easter

Ingredients

• 500 g Lamb fillet (Remove the twine, pat dry with paper towels)
• 8 tranches Parma ham (Thin slices, slightly overlapping)
• 200 g Fresh spinach leaves (Wash and dry)
• 4 unités Carrots (Peeled with a peeler)
• 1 rouleau Rectangular puff pastry (Keep refrigerated until use)
• 1 unité Egg (Separate the yolk for glazing)
• 1 gousse Garlic (Minced)
• 1 unité Shallot (Minced)
• 2 c. à soupe Honey (To glaze the carrots)
• 1 c. à soupe Dijon mustard (Brush the fillet)
• 1 c. à café Provençal herbs (Season the carrots)
• 2 c. à soupe Olive oil (For searing the fillet and roasting the carrots)
• à goût Salt
• à goût Pepper

Instructions

1. Prepare the lamb fillet

   Remove the twine from the fillet, pat it dry with paper towels, then season with salt and pepper on both sides.

   Time: PT5M

2. Sear the fillet

   Heat the pan over high heat with 1 tbsp olive oil, then sear the lamb fillet about 2 minutes, turning to brown all sides.

   Time: PT2M

   Temperature: feu vif

3. Assemble the ham and spinach bed

   On cling film, lay out the Parma ham slices slightly overlapping to form a large rectangle. Add the spinach leaves one by one until the entire surface is covered.

   Time: PT5M

4. Brush with mustard and roll

   Brush the lamb fillet with Dijon mustard using a brush, place it on the spinach bed, then roll it tightly in the cling film. Tighten the ends and let rest 30 minutes in the refrigerator.

   Time: PT32M

5. Prepare the carrots

   Peel the carrots with a peeler, arrange them on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper.

   Time: PT5M

6. First bake of the carrots

   Bake the carrots at 200°C for 10 minutes.

   Time: PT10M

   Temperature: 200°C

7. Wrap the fillet in puff pastry

   Roll out the puff pastry on the work surface, place the fillet in the center, wrap it by pressing the edges well, trim the excess and seal the ends with a little water.

   Time: PT10M

8. Chill

   Wrap the Wellington again in cling film, roll it several times to tighten, then refrigerate for 20 minutes.

   Time: PT20M

9. Finish the carrots with honey and herbs

   Remove the carrots from the oven, drizzle with honey and sprinkle with Provençal herbs, then return to the oven for 15 minutes at 200°C.

   Time: PT15M

   Temperature: 200°C

10. Brush the Wellington and bake

    Brush the puff pastry with the egg yolk, decorate with pastry strips if desired, then bake at 200°C for 30 minutes until nicely golden.

    Time: PT30M

    Temperature: 200°C

11. Rest the Wellington

    Remove the Wellington from the oven, let rest 10 minutes before slicing.

    Time: PT10M

12. Plate and serve

    Slice the Wellington into medallions, arrange the roasted carrots beside it and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

25 g

Carbohydrates

30 g

Fat

35 g

Fiber

3 g