Lamb Wellington | Recipe | V-ZUG Eurasian Economic Union
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.vzug.com.
Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Oven
- Stove
- Skillet
- Saucepan
- Refrigerator
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fork
- Pastry brush
- Mixing bowl
- Colander
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Lamb Wellington | Recipe | V-ZUG China
vzug.com
Lamb Wellington | Recipe | V-ZUG Ireland
vzug.com
Lamb Wellington | Recipe | V-ZUG Ukraine
vzug.com
Lamb Wellington | Recipe | V-ZUG Thailand
vzug.com
Lamb Wellington | Recipe | V-ZUG Hong Kong
vzug.com
Lamb Wellington | Recipe | V-ZUG Lebanon
vzug.com
Beef Wellington | Recipe | V-ZUG Eurasian Economic Union
vzug.com
Beef Wellington | Recipe | V-ZUG United Kingdom
vzug.com