Herb Crusted Lamb Fillet With Mini Endive Saltimbocca Recipe

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 tablespoons sunflower oil; 1 1/3 pounds lamb fillet; 2 rosemary sprigs; 2 shallots finely diced; 2 tablespoons dry white wine; 2 tablespoons chopped parsley finely; 2 tablespoons oregano finely chopped; 2 7/8 cups white bread stale, crusts removed; 5 1/4 tablespoons butter soft; 2 chicory heads, leaves picked; 4 sun dried tomatoes halved; 8 sage leaves; 8 slices serrano ham; risotto Plain, to serve

Servings: persons

3 tablespoons sunflower oil
1 1/3 pounds lamb fillet
2 rosemary sprigs
2 shallots finely diced
2 tablespoons dry white wine
2 tablespoons chopped parsley finely
2 tablespoons oregano finely chopped
2 7/8 cups white bread stale, crusts removed
5 1/4 tablespoons butter soft
2 chicory heads, leaves picked
4 sun dried tomatoes halved
8 sage leaves
8 slices serrano ham
risotto Plain, 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.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 tablespoons sunflower oil, 1 1/3 pounds lamb fillet, 2 rosemary sprigs, 2 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.

Herb Crusted Lamb Fillet With Mini Endive Saltimbocca

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