Lamb Wellington

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (6 ounce) lamb tenderloin
• 4 ounces boursin cheese
• 1 tablespoon olive oil
• 6 ounces prosciutto (3 oz per tenderloin)
• 2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
• 1 egg, beaten with
• 1 tablespoon water

Recipe

• 1 trim off all silverskin (reserve tail for another use if you have it). butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
• 2 roll prosciutto around each tenderloin.
• 3 sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
• 4 chill thoroughly.
• 5 wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
• 6 brush wellingtons with egg wash and decorate with pastry cutouts if desired.
• 7 cover with plastic and chill 1 hr (up to 24 hrs).
• 8 bake at 400°f in lower third of oven for 30-35 minutes until golden brown. (you can brush with more egg wash again before you put them in the oven)
• 9 let rest 5 minutes before slicing. (throw away the ends when slicing, it's mostly dough).