Lamb Wellington

Lamb-Wellington.jpg

Ingredients

serves 2 as a main

  • 1x 400 gram lamb loin, removed of any excess fat and sinew
  • salt and pepper
  • 2 tbsp olive oil
  • 80 grams of crumbled fetta
  • ¾ cup raw, shelled pistachios
  • zest of 1 lemon
  • olive oil
  • 6 slices thinly sliced prosciutto
  • 1-2 tbsp. petimezi (Greek grape molasses-can be substituted with pomegranate molasses)
  • 4 sheets of Antoniou Thick fillo pastry
  • olive oil
  • 1 egg lightly beaten

Method

Preheat your oven to 180ºC. Line a baking tray with baking paper.

Season your lamb loin with salt and pepper. Set aside.

Heat 2 tbsp of olive oil in a medium sized pan and allow the oil to become hot. Add your lamb loin and sear the meat ensuring that is browned on all sides. Once seared, set the lamb loin aside.

Make the fetta paste by adding the fetta, shelled pistachios and lemon zest in a food processor. Process the mixture and drizzle in the olive oil to make a paste. Set aside.

Cut a sheet of cling film measuring approx. 50cm x 25 cm and lay it out on a clean surface.

Place the 6 slices of the prosciutto in the centre of the cling film ensuring they are overlapping. Spread the fetta paste over the prosciutto slices quite evenly and then place the cooled, seared lamb loin on top of the paste. Brush the lamb with a little of the petimezi.

Keeping a tight hold of the cling film from the outside edge, neatly roll the prosciutto and feta paste over the lamb into a tight barrel shape. Twist the ends to secure the cling film and refrigerate for 10-15 mins. (This allows the lamb wellington to set and keep its shape).

Lay 1 sheet of the fillo with the long edge facing you and brush generously with olive oil. Top with the remaining sheets, each one also brushed with olive oil. Place the lamb in the middle, roll up the fillo pastry and cut off any excess at the ends (the lamb should be neatly packaged inside the pastry). Place in the fridge for 5 mins.

Remove the lamb Wellington form the fridge and brush generously all over with the beaten egg. Pierce the top of the Wellington with a knife to create a few holes and bake in the oven for 30-35 mins.

Allow it to rest for 10 mins before slicing and serving with blanched green beans and Greek style lemon potatoes.

Recipe, styling and photography by Souvlaki for the Soul
Recipe, styling and photography by Souvlaki for the Soul.

AF WEBMASTER

Antoniou Fillo Pastry, 7 Yulong Close, Moorebank, NSW, 2170