recipes
Lamb fillets wrapped in Parma ham with rosemary and garlic infusion
2013-01-09
Ingredients
For the lamb
- 6 pieces lamb fillet
- 1 tbsp French mustard
- 1 tbsp fresh rosemary
- 3 tbsp breadcrumbs
- 4 cloves garlic
- 12 slices Parma ham
You will also need
- 20g pumpkin
- 1 large potato
- 1 tsp fresh thyme
- 1 spoon salted butter
- 1 handful spinach
- 1 clove garlic (spinach)
- 1 spring onion
- 1 shot port
- 1 glass beef stock
Method
Start this recipe by sealing well the lamb fillets in a frying pan. Remove from the pan and brush them with French mustard. Chop the garlic and rosemary and mix with the breadcrumbs, season well and roll the lamb fillets in the mixture. Continue by rolling around the Parma ham and cook in an oven at 180`c for 6 minutes. Next, over cook the pumpkin and potato and mash them up with salted butter and fresh thyme. Using the same pan used to seal the fillets lightly fry the chopped spring onion in butter and add the port reduce than the stock, reduce until its thick enough to serve.
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