Prosciutto Lamb in Blueberry Sauce

• servings: 1-2
• active time: 20min
• total time: 1hr

Ingredients

. Lamb Cannon

. Prosciutto

. 2 Shallots

. Dried Blueberries

. 120ml Madeira

. 354ml Beef Stock

. 86g Butter

. Blueberry Jam

. Rosemary

. Garlic

. Thyme

. Sage

Directions

. melt 56g butter in saute pan, medium heat

. once bubbling add 2 minced shallots and cook until softened, then add 48g dried blueberries and cook until they release their juices and get a little colour, then add 1tbsp chopped sage and 1tbsp minced garlic

. mix everything well, then add 120ml Madeira and cook down a little, before stiring in 1tbsp of blueberry jam and stir 'til dissolved

. pour in 354ml beef stock and let simmer until reduced a little

. add a tbsp of cornstarch slurry to thicken, before finishing with 30g of butter to help emulsification and then strain.

. chop rosemary, thyme and garlic and then pound into a rough paste mix with a pinch of salt

. spread out overlapping sheets of prosciutto big enough to wrap your lamb and then spread with the garlic herb mix

. heat oiled pan to medium-high and add lamb, searing on both sides for 2-3mins each

. remove from pan and wrap, then return the prosciutto lamb parcel to the pan and baste with butter for 1min then gently wrap in foil and rest for 5mins.