Herb Crusted Lamb Fillet With Mini Endive Saltimbocca

• 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 200u0b0F. 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.

sunflower oil, lamb fillet, rosemary sprigs, shallots, white wine, parsley finely, oregano, white bread, butter, chicory heads, tomatoes, sage, serrano ham, risotto plain

Taken from www.yummly.com/recipe/Herb-Crusted-Lamb-Fillet-with-Mini-Endive-Saltimbocca-1409230 (may not work)