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Marinated Lamb Cutlets Wrapped In Proscuitto On Bbqd Veg Stack W/ Basil Oil Recipe

Ingredients

How to make it

  • Using a mortar and pestle, pound the rosemary, garlic, lemon zest and peppercorns to a fine paste. Add the olive oil. In a large bowl, smother lamb cutlets with this marinade, then cover and then cover and refridgerate overnight.
  • Season the cutlets with a little sea salt. Wrap each cutlet with a slice of proscuitto. Panfry or barbeque the cutlets over a moderate heat for 2-3 minutes on each side or until the proscuitto is crisp and the cutlets are cooked to medium rare. Transfer the cutlets to a plate, squeeze with lemon, drizzle with your best olive oil and sprinkle with chopped parsley. Rest the cutlets for a couple of minutes before serving.

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  • mommyluvs2cook 10 years ago
    Keni's IMI review Ralphdunlops
    Was this review helpful? Yes Flag
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    " It was excellent "
    keni ate it and said...
    First of all, mine look NOTHING like yours. Second of all, I had to use some creative license because I was a little bit confused with some of discrepancies between the title, the photo, the ingredients list and the directions, but that only added to the fun! :) Third of all... the flavor of these were SO good! I used yearling venison tenderloins, because lamb is hard to get, here, I used proscuitto as in the ingredients list, even though pancetta was listed in the directions...either would have been wonderful. I didn't do the olive oil and I plated them with lemon wedges for diners to apply themselves, if desired. I'm not sure where the BBQ veggies and basil oil went in the title, so I just created this Winter Asparagus Salad With Warm Tangerine Dressing to serve with them, using rosemary in the dressing. I apologize if I butchered it and didn't do it justice, but it was easy and delicious, so thank you for it, still! :)
    Was this review helpful? Yes Flag

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ralphdunlop Perth, Western Austral

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