Lamb Wellingtons With Beetroot & Onion Relish Recipe

Ingredients For Lamb Wellingtons With Beetroot & Onion Relish Recipe

• 2 tablespoon Olive oil
• 2 bunch English spinach, stems removed, leaves coarsely chopped
• pinch Ground nutmeg
• 3 Sheets ready-rolled frozen puff pastry, just thawed, halved
• 3 Large lamb backstraps
• 3 Slices Prosciutto
• 1 Egg, lightly whisked
• 2 tablespoon Extra virgin olive oil
• 1 Large red onion, thinly sliced
• 250 gram Pkt ready-to-eat baby beetroot
• 100 milliliter Red wine vinegar
• 100 gram Brown sugar
• 100 milliliter Water