Lamb Wellington | Recipe | V-ZUG Ukraine

Ingredients

• 4 loins of lamb (each about 180 g)
• Some salt
• Olive oil for browning
• 50 g dried ceps (porcini) mushrooms
• 2 shallots
• 2 cloves of garlic
• 40 g sun-dried tomatoes preserved in oil
• 1 tbsp pitted black olives
• 1 sprig of rosemary
• Olive oil for sweating
• 50 g walnut kernels
• Some pepper
• Some lemon juice
• 8 slices of Parma ham
• 2 rolled-out rectangular sheets of puff pastry