Lamb Wellington | Recipe | V-ZUG Hong Kong
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Pastry brush
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Measuring spoon
- Refrigerator
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
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