for 8 person

Lamb

6	lamb loins (each approx. 200 g)
a little	oil
1 tsp	salt

Filling

6	spring onions
100 g	dried tomatoes
1 tbsp	butter
80 g	breadcrumbs
1 ½ dl	white wine
½ bunch	flat-leaf parsley

To roll

3 piece	cling film, approx. 30 x 40 cm each
18 slice	cured ham

To wrap

2	puff pastry dough, rolled into a rectangle
1	egg
1 tbsp	poppy seed

How it's done

Lamb

Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the oil in a frying pan, brown the meat all over for approx. 30 secs., season, allow to cool on a cooling rack.

Filling

Chop the onions, slice the green part into rings. Cut the tomatoes into strips. Heat the butter in the same pan and sauté the spring onions, add the tomatoes and cook for approx. 2 mins. Stir in the breadcrumbs, pour in the wine and completely reduce the liquid, allow the mixture to cool. Roughly chop the parsley, add to the mixture.

To roll

Smooth out one sheet of clingfilm. Place 1/3 of the cured ham on the clingfilm (same length as a lamb loin and approx. 26 cm wide). Spread 1/3 of the filling over the cured ham and press down gently. Place two lamb loins one behind the other in the middle of the filling. Use the clingfilm to wrap the cured ham tightly around the lamb, remove the clingfilm. Repeat this step two more times.

To wrap

Cut the pastry in half crosswise. Place a lamb roll in the centre of each piece of pastry. Cut the fourth piece of pastry into thirds lengthwise and place one strip of pastry over each piece of meat. Beat the egg and use it to coat the edges of the pastry. First fold in the short sides then the long sides, press down firmly. Place the pastry parcels with the seam facing downwards on a baking tray lined with baking paper, brush with egg, sprinkle with poppy seeds.

To bake

For approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the oven off and allow the lamb to rest with the oven door slightly ajar for approx. 10 mins.

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