Lamb wellington

Lamb wellington, originally uploaded by aznkey.

This one was pretty labor intensive but well worth it.
The classic version is done with fillet of beef, but here i used lamb. I couldn't find any loin of lamb so i used some thick lamb chops and deboned it.

Lamb stock
Roast the left over bones at 400F for 40 mins until deep brown in color. Place the browned bones in a pot with your mirepoix(carrots, onions, and celery), a bay leaf, some pepper corns and a few cloves of garlic. Add a can of chicken stock and add enough water to cover. Simmer for a hour and occasionally remove the scum on top. Stain and store. should be prepare before hand.

For the wellington:

-preparation
Finely chop some portebello and dry in a pan over medium heat. After 10 mins or so it should become a nice paste. Let it cool and squeeze out any remaining water. This mushroom paste is called a duxelle.

Season the lamb with salt and pepper and quickly sear the sides in a hot pan, about 1 min per side don't over cook. Remove from heat and liberally coat with dijon mustard.

Deglaze the pan with 1/4 of sherry, add lamb stock and reduce.

Wash and slice potatos into wedges. Boil in salted water for 15 mins and drain.

-Wrapping

Place a sheet of plastic wrap on your cutting board. Place on top of that a slice of proscuitto. Then on top of that spread a layer of the duxelle. Then place the lamb in the center and using the plastic wrap roll the whole thing up. Twist the sides so that you form a even looking roll. Chill for 5 mins.

While it's chilling unroll some puff plastry on your cutting board lined with plastic wrap. Take out the chilled lamb and remove it from the plastic wrap. It should hold its shape if not return it to the fridge. Cut the pastry into sheet large enough to wrap your lamb. Brush the pastry with some egg wash place the lamb in the center. Wrap up the whole thing using the plastic underneath. Brush the roll with egg some egg wash and set on a baking sheet. Bake in a 400F oven for 20 mins. Let the wellingtong rest for 7 mins before slicing.

While the welling is resting sautee the potatos. Season with salt, pepper, and some rosemary. Add a pad of butter at the end for more flavor.

At the same time braise some carrots in chicken stock( i used my chicken herbal soup from earlier) until fork tender.

-Plating
Cut the wellington into thick 1-2 inch slices and set on the center of the plate. Place the potato and carrots around the side and drizzle the lamb reduction over the carrots and the wellington.