Sheep Horn Lamb Wellington

A whimsical twist on the classic Beef Wellington featuring succulent lamb, culinary foam, mini croissants shaped like sheep horns, potato chips, truffle slices, and a touch of gold foil for extra elegance.

Steps

1. Season the lamb fillet with salt, pepper, and fresh herbs. Sear it in a hot pan with olive oil until browned.
2. Wrap the lamb fillet in puff pastry, sealing the edges well.
3. Bake in a preheated oven until the pastry is golden and the lamb is cooked to your liking.
4. Boil and mash the potatoes, then mix in cream and butter to make a smooth puree.
5. Shape the mini croissants into sheep horn shapes and bake until golden.
6. Plate the lamb wellington on a bed of truffle slices, garnish with gold foil, and serve with the potato puree, mini croissants, and potato chips.
7. For the culinary foam, blend cream with your choice of flavors, then use a foamer to create the foam topping.