Ingredients
- 3 small lamb fillets, weighing about 350 g (12 oz.) each
- 3 tablespoons Bonne Maman berry jams
- 9 slices of Parma ham
- 3 sprigs each of fresh thyme and rosemary
- 3 tablespoons balsamic icing
- 2 large cloves of garlic, finely chopped
- 3 tablespoons of olive oil
- 150 ml (½ cup) chicken or vegetable stock
- 225 g (8 oz.) small cherry tomatoes
Brush the lamb fillets all over with 1 tablespoon of the conserve. Wrap each fillet in 3 slices of Parma ham. Lay a sprig of thyme and a sprig of rosemary on each fillet and tie at intervals with fine string to secure.Whisk together the remaining conserve with the balsamic glaze, the garlic and 2 tablespoons of the olive oil. Put the lamb fillets in a bowl and cover with the jam mixture. Cover and leave to marinate in the fridge overnight.Preheat the oven to 320°C (fan oven 200°C), gas mark 7.Lift the lamb fillets from the marinade, brushing off any excess (reserve the marinade for later). Heat the remaining oil in a small roasting tin on the hob and brown the fillets quickly on all sides.Pour about 50 ml (2 fl. oz.) of stock into the base of the tin and transfer to the preheated oven for about 12 minutes for medium rare (adjust the cooking time for rare or well done).Remove the lamb from the oven, lift from the tin, cover with foil and set aside to rest.Put the roasting tin back over the hob and stir in the tomatoes, the reserved marinade from earlier and the remaining stock. Bring to a boil and bubble for about 2-3 minutes until thickened and syrupy.Remove the string from the fillets and serve the lamb cut into thick slices, drizzled with the warm sauce.
Share