Lamb Wellington

4 loins of lamb (each about 180 g)

Some salt

Olive oil for browning

50 g dried ceps (porcini) mushrooms

soaked, drained

2 shallots

2 cloves of garlic

40 g sun-dried tomatoes preserved in oil

drained

1 tbsp pitted black olives

1 sprig of rosemary

leaves plucked

Olive oil for sweating

50 g walnut kernels

chopped

Some salt

Some pepper

Some lemon juice

8 slices of Parma ham

2 rolled-out rectangular sheets of puff pastry

Salt the meat generously. Heat oil in a frying pan, sear the meat on all sides, then chill in the refrigerator.

Finely chop all the ingredients up to and including the rosemary.

Sweat in a little olive oil in a pan over a medium heat until soft. Add the walnuts and sweat briefly.

Add salt, pepper and lemon juice to taste. Allow to cool.

Roll out a sheet of puff pastry (with the paper) on the work surface and cut into a square. Put the pastry that is left over to one side and use later to decorate the parcels.

Place 4 slices of Parma ham on the puff pastry, leaving a 2 cm border on the left, right and top. Spread half the filling on the ham and press down. Brush the edges of the pastry with water.

Place one piece of lamb horizontally on top of the other in the centre of the filling and roll up tightly. Crimp the edges of the pastry with a fork. Use the leftover pastry later to decorate the parcels.

Repeat the procedure with the second sheet of puff pastry and the remaining ingredients.

Place both parcels, seam-side down, on a lined baking tray. Insert the food probe into the thickest part of one of the pieces of meat.

Put the baking tray in the middle shelf position. Connect the food probe to the cooking space.

Using the professional baking classical mode, bake at 210 °C until the food probe temperature reaches 52 °C.

Cut the ends off the parcels after baking to ensure the meat does not overcook. Leave the meat to rest for 10 minutes.

(Pre-)heat cooking space to 210 °C with Professional baking classical