Pastry Wrapped Easter Lamb

Total time: 1hr 10m
Preparation Time: 40m

For 8 people

Nutritional Information

Contains 632 Kcal, 48g Protein, 44g Carbohydrates, 28g Fat


  • Lamb
  • a little oil
  • 1 tsp. salt
  • 6 lamb loin (approx. 200 g each)
  • Filling
  • 6 spring onions
  • 1 tbsp. butter
  • 100 g dried tomatoes
  • 1.5 dl white wine
  • 80 g breadcrumbs
  • Shaping
  • 0.5 bunch flat-leaf parsley
  • 3 piece plastic wrap (approx. 30 x 40 cm each)
  • 18 slices raw ham
  • 2 puff pastry, rolled into a rectangle
  • 1 eggs
  • Bake
  • 1 tbsp. poppy seeds

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  • Ingredients

    Chop the onions, slice the green part into rings. Slice the tomatoes. Heat the butter in the same pan and sauté the spring onions, add the tomatoes and cook for approx. 2 mins.
  • Lamb

    Stir in the breadcrumbs, pour in the wine and completely reduce the liquid. Allow the mixture to cool.
  • Filling

    Prepare three pieces of clingfilm (each approx. 30 x 40 cm). Roughly chop the parsley, add to the mixture. 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 on top of the cured ham and press down gently. Place two lamb loins on top of each other in the middle of the filling,
  • Shaping

    tightly wrap the cured ham around the lamb with the help of the clingfilm. Repeat this step two more times.
  • Remove the clingfilm. Halve the flaky pastry 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 the pastry parcels with poppy seeds.
  • 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.
  • Bake

    Teigpäckli mit Mohn bestreuen. Backen: ca. 20 Min. in der Mitte des auf 200 Grad vorgeheizten Ofens. Lamm im ausgeschalteten Ofen bei leicht geöffneter Ofentür ca. 10 Min. ruhen lassen.
  • Dazu passen:

    Romanesco oder Mini-Kefen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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