Instructions:

1. Season the lamb loin with salt, pepper, chopped thyme, and rosemary. Wrap it entirely with bacon slices, ensuring full coverage.

1. In a pan, sauté mushrooms, garlic, thyme, and rosemary in olive oil until the moisture evaporates. Let it cool.
2. Roll out puff pastry and spread a thin layer of Dijon mustard. Evenly distribute the mushroom mixture on top.
3. Place the bacon-wrapped lamb loin in the center of the pastry. Fold the pastry over, sealing the edges. Brush the surface with an egg wash.
4. Bake at 400°F (200°C) for 25-30 mins or until the pastry achieves a golden brown hue.

1. Allow it to rest before slicing. Delight in the exquisite flavors of thyme and rosemary in this Lamb Wrap with Bacon Wellington! 🍽️✨ #ChefPhilmoreCreation