Lamb with herb crust & Saltimbocca tips

Name: Lamb with herb crust & Saltimbocca tips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1⁄4 l Roast jus; 2 Branches of rosemary; 600 g Lamb filet; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 2 Shallots; 2 TABLESPOONS dry white wine; 4 Stem(s) Parsley and oregano; 100 g White bread (2-3 days old); 75 g soft butter; 2 small chicory; 4 dried tomatoes; 8 Sage leaves; 8 discs Serrano ham; 7-10 Tbsp salt, pepper; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1⁄4 l Roast jus
2 Branches of rosemary
600 g Lamb filet
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
2 Shallots
2 TABLESPOONS dry white wine
4 Stem(s) Parsley and oregano
100 g White bread (2-3 days old)
75 g soft butter
2 small chicory
4 dried tomatoes
8 Sage leaves
8 discs Serrano ham
7-10 Tbsp salt, pepper
7-10 Tbsp Cling film

Directions

1
Possibly prepare your own gravy. Preheat the oven (electric cooker: 80 °C/circulating air and gas: not suitable). Wash the rosemary and dab dry. Dab fillet dry. Season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan or a small roaster.
2
Brown the fillets all around, roast the rosemary twigs with it. Then cook in a hot oven for about 30 minutes.
3
For the herb crust, peel and finely dice the shallots. Heat 1 tablespoon of oil in a frying pan. Sauté the shallots in it. Deglaze with wine and stew until the wine has evaporated. Wash the herbs, shake dry and chop finely.
4
Remove the crusts from the bread and grate finely. Beat butter with a whisk until frothy. Fold in herbs, bread and shallots. Season with salt and pepper. Wrap in foil and chill.
5
For the Saltimbocca tips, clean and wash the chicory and stew in a little water for about 20 minutes. Let it cool down. Then quarter them lengthwise and remove the stalk. Cut the tomatoes in half. Cover with 1 sage leaf and 1 tomato half each.
6
Fold from top to bottom. Roll the chicory firmly into 1 slice of ham. Fry all around golden brown in a pan without fat.
7
Spread the lamb filet with herb paste. Bake under the grill of the oven until light brown. Heat up the gravy. Slice the lamb and cut the Saltimbocca tips into small rolls. Serve with the jus.
8
Risotto is delicious with it.