Herby lamb with woodland dressing

YOU WILL NEED

3 small lamb loin fillets, weighing around 350g each 3 tbsp Bonne Maman Berries & Cherries Conserve 9 slices Parma ham

3 sprigs fresh thyme 3 sprigs fresh rosemary 3 tbsp balsamic glaze 2 garlic cloves, thinly sliced 3 tbsp olive oil

150ml chicken or vegetable stock

225g small cherry tomatoes

DIRECTIONS

■ The day before cooking, brush the lamb fillets over with 1 tbsp 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 and secure with string.

■ Whisk together the remaining conserve with the balsamic glaze, the garlic and 2 tbsp of the olive oil. Put the lamb fillets in a bowl and pour over the conserve mixture. Cover and leave to marinate in the fridge overnight.

■ When ready to cook, preheat the oven to 220ºC/Fan 200ºC/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 50ml of stock into the base of the tin and then transfer to the preheated oven for approximately 12 minutes for medium rare meat (adjust the cooking time for rare or well-done lamb).

■ Remove the lamb from the oven, lift from the tin, cover with foil and then set it aside to rest while you cook the sauce.

■ Put the roasting tin back over the hob and stir in the tomatoes, the reserved marinade from earlier and the remaining stock. Bring to the boil and bubble for around 2-3 minutes until thickened and syrupy.

■ Remove the string from the fillets and serve the lamb cut into thick slices, drizzled generously with the warm sauce.

Recipe from Bonne Maman – The Seasonal Cookbook, Simon & Schuster, £12.99