INDIVIDUAL LAMB WELLINGTONS WITH BRAISED FENNEL

Recipes & Food Styling Sarah Tuck / Photography & Styling Greta van de Star / Playlist Zac Arnold, Flying Out Records

	6 x 200g lamb rumps (I used Silver Fern Farms)
	2 tablespoons olive oil
	1⅓ cup frozen peas
	½ cup grated Parmesan
	½ cup panko breadcrumbs
	3 tablespoons pine nuts finely grated
	zest of 1 lemon
	2 tablespoons finely chopped fresh rosemary
	⅓ cup chopped mint leaves
	700g ready rolled, good-quality flaky butter puff pastry (I used Paneton)
	150g prosciutto
	1 egg, whisked
	2 tablespoons sesame seeds a little Dijon mustard to serve

1.	Take the lamb out of the fridge 20 minutes before cooking.
2.	Rub in olive oil and season with salt and pepper.
3.	Heat a frying pan and sear the lamb for a minute on all sides – you will know it is time to turn the meat when it will pull away from the pan without tearing the fibres – gently test and if not pulling away cleanly, leave it a little longer.
4.	Remove the lamb from the pan and chill in the fridge.
5.	Put the peas, Parmesan, breadcrumbs, pine nuts, lemon zest and herbs in a food processor and whiz to a bright green chunky paste.
6.	Once the lamb rumps are cold, cut the pastry into lengths wide enough to fit each lamb rump on its longest edge and to cover completely with a 1cm overlap when rolled.
7.	Lay prosciutto along the pastry, covering ¾ of each strip.
8.	Divide the pea puree between the pastry strips and spread to cover the prosciutto.
9.	Lay a lamb rump on top of the puree, at the end of each pastry piece and roll up to enclose.
10.	Brush the ends and sides with a little whisked egg and press firmly to seal.
11.	Brush the whole of each pastry parcel with more egg and sprinkle with sesame seeds.
12.	Chill in the fridge for 30 minutes.
13.	Heat the oven to 220˚C.
14.	Make three slashes on top of each lamb parcel to allow steam to escape and put on an oven tray lined with baking paper, then bake for 22 minutes for medium rare, 26 minutes for medium.
15.	Rest the lamb parcels for 10 minutes before serving.