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Revisited Lamb Wellington for Easter
A festive version of the classic Beef Wellington, made with a lamb fillet, Parma ham, spinach, honey‑roasted carrots and a golden puff pastry. Ideal for an elegant Easter meal.
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Cost Breakdown
Critical Success Points
- • Sear the lamb fillet to achieve a nice color
- • Roll the fillet very tightly in the cling film
- • Seal the puff pastry properly to prevent juice leaks
- • Brush the pastry with egg yolk and bake until perfect golden brown
Safety Warnings
- • Handle the very hot pan – use kitchen gloves.
- • The oven reaches 200°C – avoid burns.
- • Cook the meat to a safe internal temperature (63°C for medium‑rare lamb).
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