In case you hadn’t noticed yet I LOVE LAMB ♥ So I’m not at all biased (lol!) when I tell you these Pesto Lamb Cutlets with Prosciutto are like little pieces of heaven AND with tasty bones to gnaw on at the end…
They are so simple to put together –
Just spread the pesto on your lamb then wrap and pan fry or grill/broil/bbq. Too Easy.
But boy do they pack a punch of flavour for that minimal effort! ? Gotta love that.
You can use store-bought basil pesto, or for an even better flavour use my basil pesto recipe to make your own – it’s really quick and easy to make, and elevates these cutlets from great to WOW!
Hope you enjoy!
Maximum flavour for minimal effort - tender juicy lamb cutlets coated with basil pesto & wrapped in prosciutto
- 12 lamb cutlets - fat trimmed (or not!) to your liking
- 1½ tbsp. basil pesto (store bought if you like - but EVEN BETTER with my pesto recipe!
- 12 slices prosciutto - very thinly sliced
- Flatten each lamb cutlet slightly using the flat side of a meat mallet - see note
- Roughly coat both sides of each cutlet with pesto - see note
- Take one slice of prosciutto and wrap around the meaty end of one cutlet - the prosciutto will overlap
- Repeat for remaining cutlets and prosciutto slices
- Heat a large frying pan over medium heat, and fry cutlets for 4-5 mins, then turn and fry for a further 4-5 mins or until cooked to your liking - see note from my sous chef (my husband Peter!)
- Serve immediately
That all being said NO judgement at all if store-bought is your chosen route for whatever reason (time, convenience or just lack of interest!) - go for it! These cutlets taste TOO good store-bought OR homemade not to be eaten. Trust Me 🙂
The reason I flatten out the cutlets a little is to help the lamb cook quickly. Also to make sure they are all the same thickness and so cook evenly. If you are using a meat mallet like me to flatten them you don't need to use the spikey/tenderising side as the lamb is tender enough - I just use the flat side. You could also give them a bash with anything else heavy you have lying around.
I have made these cutlets that may times that I have developed a system for wrapping them as cleanly and quickly as possible:
1. I lay out all the cutlets on my board
2. I dollop the pesto evenly on one side of each cutlet without spreading it - I find this helps me get it distributed more evenly
3. I lay one piece of prosciutto out on the board lengthways
4. I pick up one of the cutlets by its convenient handle and using a teaspoon to roughly spread the pesto on one side, but using the teaspoon to reserve about half for the other side, then lay the cutlet pesto side down on to one end of your prosciutto then use your teaspoon to spread the remaining pesto on the other side
5. Then just wind the cutlet along the prosciutto to wrap - done!
***SOUS CHEF NOTE***
This is a special note from my husband Peter (as these cutlets are a favourite of his) He wants you guys to know that his preferred method of cooking these cutlets is grilling or broiling - that's the way he likes to eat them. If you like your lamb more well-done, with crispier fat and bones to chew (like him!) then I would suggest that grilling or broiling would be great. I find the direct heat from the frypan leaves you with lamb that is more medium while still crisping up the prosciutto. Your choice. I think he just wants you guys to love them as much as he does!