How to make it

  • Preheat oven to 100c. Flatten meat slighty and season with salt and pepper.Lay a sage leaf on each cutlet and wrap each in one slice of prosciutto
  • Heat oil in fry pan and fry lamb for 2 min each side Transfer to oven and cook for 20 min
  • Cook garlic and shallots in pan with oil left from cuttlets. Add port and red wine, boil until reduced to about a third. Season to taste with salt and pepper and a little sugar. Gradually combine the butter into the saice
  • Serve the lamb on plates with the win sauce
  • A potato gratin goes well with this
  • Try with a Cabernet Sauvignon

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Oh, this is wonderful Pops I am so use to veal every ware you go around here. I like the welcomed change.
    Thank you for the wine tip too.
    High 5
    Michael
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  • lincolntoot 6 years ago
    Interesting - a must try!
    Was this review helpful? Yes Flag

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