Herb Crusted Lamb Fillet With Mini Endive Saltimboc

Name: Herb Crusted Lamb Fillet With Mini Endive Saltimbocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 200u00b0F. 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.
2
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.
3
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.
4
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.
5
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.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tbsp sunflower oil, 600 g lamb fillet, 2 None rosemary sprigs, 2 None shallots, finely diced, and more.

Yes, Herb Crusted Lamb Fillet With Mini Endive Saltimbocca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Crusted Lamb Fillet With Mini Endive Saltimbocca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions