INDIVIDUAL LAMB WELLINGTONS WITH BRAISED FENNEL - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 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
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