Maximum flavour for minimal effort - tender juicy lamb cutlets coated with basil pesto & wrapped in prosciutto.
Course Main Course
Cuisine Modern Australian, Australian
Keyword pesto lamb
Total Time 20minutes
Author Chef Not Required
12lamb cutlets - fat trimmedor not! to your liking
1 1/2tbsp.basil pesto (store bought if you like - but EVEN BETTER with my pesto recipe!)
6slicesprosciuttovery 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!).
**For more great lamb recipes check out my Lamb for Dinner collection - it's a comprehensive guide to all things lamb, including choosing the right cut plus hints and tips, AND all of my lamb dinner recipes together in the one place!**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*