Lamb Wellington

Instructions

1. 1

   Season the lamb loin generously with salt and pepper. Heat olive oil in a large skillet over high heat and sear the lamb on all sides until golden brown, about 2-3 minutes per side. Transfer to a plate and let cool completely.

2. 2

   In the same pan, cook the chopped mushrooms, shallots, and garlic over medium-high heat, stirring frequently until all moisture has evaporated and the mixture is dry, about 15-20 minutes. Add thyme and rosemary, season with salt and pepper, and let cool completely.

3. 3

   Brush the cooled lamb with Dijon mustard on all sides.

4. 4

   Lay plastic wrap on a work surface and arrange prosciutto slices in a single layer, slightly overlapping. Spread the cooled mushroom mixture (duxelles) evenly over the prosciutto.

5. 5

   Place the mustard-coated lamb at the bottom edge of the prosciutto and roll tightly using the plastic wrap to help. Twist the ends to secure and refrigerate for 30 minutes.

6. 6

   Roll out the puff pastry on a floured surface to about 3mm thickness. Remove plastic from the lamb roll and place it at the edge of the pastry. Roll the pastry around the lamb, sealing the seam with egg wash. Trim excess pastry and seal the ends.

7. 7

   Place seam-side down on a lined baking sheet, brush with egg wash, and score the top decoratively. Refrigerate for 30 minutes.

8. 8

   Preheat oven to 200°C (400°F). Bake for 25-30 minutes until the pastry is golden brown and the internal temperature reaches 57°C (135°F) for medium-rare.

9. 9

   Let rest for 10 minutes before slicing into thick rounds. Serve immediately.