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In case you hadn’t noticed yet from my previous posts, I LOVE LAMB ♥ So I’m not at all biased (lol!) when I tell you these Pesto Lamb Cutlets are like little pieces of heaven AND with tasty bones to gnaw on when you’re done…
This lamb recipe is one you will want to keep as your go-to for an easy lamb cutlet recipe that is big on flavour but short on time. They are so quick and simple to put together as well, with only 3 ingredients!
Just spread the basil pesto on your lamb cutlets then wrap in prosciutto and pan fry or grill. Too Easy! These little pesto lamb cutlets are easy enough for a weeknight dinner, but are also fancy enough for a dinner party or date night!
And boy do they pack a tasty punch for only having three ingredients, maximum flavour for minimal effort! Gotta love that.
These lamb cutlets are also great bbq or cookout food because they each come with their own convenient handle!
Does basil go with lamb?
You bet! I know that mint is the herb you would most commonly see matched with lamb, but basil is also a great match for lamb.
You can use store-bought basil pesto for the cutlets, or for an even better result use my basil pesto recipe to make your own – it’s really quick and easy to make, and elevates these lamb cutlets from great to WOW!
Lamb would have to be the favourite protein in this house, and these pesto cutlets are at the top of that lamb list.
The conversation goes a bit like “it’s your birthday so you can pick whatever you want for dinner” here at home and that means these lamb cutlets will be on the menu. You get the picture.
More lamb recipes
Basil Pesto Crusted Lamb Racks – more lamb & basil!
Slow Roasted Lamb Shoulder – lamb so tender you don’t need a knife!
Lamb Sausage Pasta – easy cheat’s meatballs using lamb sausages.
More recipes using basil pesto
Creamy Pesto Chicken – amazing low carb chicken dinner on the table in 30 minutes!
Pesto Grilled Cheese Sandwich – take your grilled cheese to the next level!
Caprese Pesto Pasta Salad – all the caprese flavours of tomatoes, basil & mozzarella in a pasta salad with pesto.
Hope you enjoy these pesto lamb cutlets wrapped in prosciutto, let me know if you make them!
*Post updated 28.10.2018 to add new photos (the old ones didn’t do them justice!) and change recipe to reduce prosciutto slices to 6 from 12, and correct frying time.
Pesto Lamb Prosciutto Cutlets
- 12 lamb cutlets - fat trimmed or not! to your liking
- 1 1/2 tbsp. basil pesto (store bought if you like - but EVEN BETTER with my pesto recipe!)
- 6 slices prosciutto very thinly sliced (see notes)
Cut each slice of prosciutto in half lengthways, and set aside.
Roughly coat both sides of each cutlet with pesto - see note.
Take one half-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 3 - 4 mins, then turn and fry for a further 3 - 4 mins or until cooked to your liking - see note from my sous chef (my husband Peter!).
No judgement if store-bought basil pesto 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 🙂
If some of your cutlets are a bit thicker than others, just give the thicker ones a slight bash with the flat side of a meat mallet, or anything else heavy and food-safe you have lying around - just so they cook evenly. Keep in mind, thinner cutlets will cook faster.
"Very thinly sliced" prosciutto - definitely the thinner the better for this recipe.
I have made these cutlets MANY times, and through trial and error I have developed a system for wrapping them as cleanly and quickly as possible:
1. Lay out all the cutlets on my board
2. Dollop the pesto evenly on one side of each cutlet without spreading it - I find this helps me get it distributed more evenly
3. Lay one half-slice of prosciutto out on the board as well
4. 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 fry pan 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!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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