Herb Crusted Lamb Fillet With Mini Endive Saltimbocca - cooking recipe

Ingredients

3 tbsp sunflower oil
600 g lamb fillet
2 None rosemary sprigs
2 None shallots, finely diced
2 tbsp dry white wine
2 tbsp finely chopped parsley
2 tbsp finely chopped oregano
100 g stale white bread, crusts removed
75 g soft butter
2 None chicory heads, leaves picked
4 None sun-dried tomatoes, halved
8 None sage leaves
8 None slices Serrano ham
None None Plain risotto, to serve

Preparation

Preheat the oven to 200\u00b0F. Season the lamb. Heat 2 tbsp oil in a Dutch oven, add the lamb and rosemary and sear over a high heat for 3-4 mins, turning. Place in the oven for 25-30 mins.
Heat 1 tbsp oil in a frying pan, add the shallots and saute for 2-3 mins, stirring. Deglaze the pan with wine and simmer until the liquid evaporates. Place the bread in a food processor and chop until it forms fine breadcrumbs. Mix the butter, shallots, bread, parsley and oregano together and season. Wrap in foil and chill.
For the mini saltimbocca, place the endive in a saucepan and just cover with water. Bring to a boil, then simmer for 15-20 mins, until tender. Remove from the pan and set aside to cool.
Slice each endive leaf into quarters lengthways and remove the thick spine. Roll a piece of sun-dried tomato in endive and a sage leaf, then wrap a piece of ham around it. Heat a pan and add the rolls. Sear for 2-3 mins, turning.
Turn on the broiler. Rub the herb crumb mixture onto the lamb and place under the broiler to brown for 3-4 mins. Serve lamb and mini saltimbocca with plain risotto.