What you’ll need

Serves 4

  • 16 lamb cutlets
  • 2 tablespoons finely chopped rosemary or picked thyme
  • 16 thin slices Italian prosciutto
  • 2 cucumbers, peeled, quartered lengthways, seeds sliced away and discarded, cut into 2cm chunks
  • 1 cup frozen broad beans (I like to remove the skins but if you couldn’t be bothered, skin on is good fibre!)
  • 2 cloves garlic, peeled and bashed
  • 2 tablespoons olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 – 2 tablespoons roughly chopped parsley
  • 4 wedges of lemon for serving
  • salt and black pepper

The easy bit

  1. To prepare lamb, lay all cutlets on a chopping board, sprinkle each piece with a small amount of rosemary or thyme, some black pepper, then wrap each cutlet with a piece of prosciutto. Cook on a non-stick pan on high heat with 1 1/2 tablespoons of olive oil. When the prosciutto is nice and golden, turn to cook other side. This should take about 2 minutes each side depending on size of cutlets. Rest cutlets for about 1 minute.
  2. To sautee cucumbers, simply heat same pan (uncleaned) with 1/2 tablespoon of olive oil on high heat, add cucumbers and broad beans and saute for about 1 minute. Turn heat off, add garlic, parsley, lemon, pinch of salt and pepper. Divide lamb and vegies into 4 plates with a wedge of lemon each and serve immediately.
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