John’s Fig and Prosciutto Lamb Wellington Recipe

John’s Fig and Prosciutto Lamb Wellington

Serves 2-3 (Each Backstrap is approx 250-300g.  For one family, that will do 4 people, in some families it will do one.  Talk with the folks at Palmdale for your needs)

Time: You need to cool the backstrap before wrapping in the pastry – While the cooking time is minimal, overall, this will take at least a couple of hours.


  • 1 sheet of Puff Pastry – you can buy Gluten Free Puff Pastry if you would like it all GF
  • 1 Palmdale quality, grass fed, antibiotic free Lamb Backstrap
  • 2-3 fresh Figs. enough to lay across the top of the Backstrap when sliced
  • (you can use Dry Figs – but increase by 1, soak them first, drain the liquid)
  • 2 slices of Palmdale Prosciutto
  • Butter
  • Salt and pepper
  • Egg, milk or combination – for brushing on pastry


  • If you are using dried figs – this is where you need to soak in hot water.  Let them soak for at least 1/2 an hour.  Drain and cool completely before using. You need a little more dried (than fresh) figs because some of the flavour dissapears with the soaking water.
  • Heat a frypan to med/hot with some butter, oil or combination
  • Dry your Backstrap completely with paper towelling, or it will not brown
  • Season it lightly with salt and pepper
  • Brown/Sear your Backstrap on all sides by turning 1/4 every 2-3 minutes. Don’t forget the ends
  • Once it is totally seared, set aside to cool COMPLETELY


  • Heat your oven to 200oC (180oC for Fan Forced)
  • If you are using fresh Figs, peel them
  • Slice your fresh or soaked Figs
  • Wrap your COLD Backstrap with the slices of Prosciutto
  • Put the wrapped Backstrap on one edge of the Puff Pastry Sheet
  • Lay the slices of Fig on top of the wrapped Backstrap
  • Brush your egg and/or milk wash along the inside edges of your pastry sheet.
  • Starting with the side the Backstrap is sitting on, roll the Backstrap in the Pastry, sealing at the base and the sides. You may need to cut your pastry sheet.
  • Brush the top with your egg and/or milk mixture
  • Place in the oven and cook until Pastry is a nice brown all over.  This will be approx 20 minutes.

Recipe courtesy of Palmdale Village Meats, Chicken and Seafood

Another way we’re happy to serve!

(08) 8267 5498