Ingredients
Serves 2 as a main
4 sheets Antoniou Thick Fillo Pastry
1 x 400 gram lamb loin, excess fat removed
Salt and pepper
2 tbsp olive oil
80g feta cheese
¾ cup raw, shelled pistachios
Zest of 1 lemon
Olive oil
6 thin slices prosciutto
2 tbsp pomegranate molasses
Olive oil
1 egg, lightly beaten
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
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. Add the lamb loin and sear the meat ensuring that is browned on all sides. Set aside.
Make the Feta paste by adding the feta, shelled pistachios and lemon zest in a food processor. Process the mixture and drizzle in enough olive oil until a paste forms. Set aside.
Cut a sheet of cling film measuring approximately 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 evenly and then place the cooled, seared lamb loin on top of the paste. Brush the lamb with a tablespoon of the molasses.
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 15 minutes. (This allows the lamb wellington to set and keep its shape).
Lay 1 sheet of the Filo Pastry 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 to encase the filling, from all sides. Place in the fridge for 5 minutes.
Remove the lamb Wellington from 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 minutes or until golden.
Allow it to rest for 10 minutes before slicing and serving with blanched green beans and Greek style lemon potatoes.
