1 x Lamb Backstrap fillet
Verkerks Prosciutto
Blue Cheese

Risotto:
200g Long grain or Arborio rice
Chopped Onion
Chopped Garlic
50g Sundried Tomato
50g Mushrooms
700ml chicken stock
Splash of white wine
Salt and Pepper to taste
Cream
Parmesan Cheese

Cut backstrap in half and make pockets in the side of each piece
Take a piece of blue cheese between two slices of prosicutto and press into a flat shape
Insert the prosciutto and cheese in the lamb, season with salt and pepper and seal in a hot pan
Place in the oven for 8-10mins at 180°C
Sweat onion, garlic, sundried tomato & mushrooms in a pan
Add rice and chicken stock and let simmer
Lay on plate with cream and parmesan cheese
Place the lamb on top of the risotto

Garnish with lardons of shallow fried prosciutto, & fresh basil