Prosciutto-wrapped lamb cutlets with pea puree

This lamb cutlets dish proves that sometimes the simple things are the best. While it’s deceptively easy, it packs a flavour punch with salty prosciutto wrapped around the lamb cutlets. To top it off, a tasty pea puree provides a brilliant texture contrast.

First, you wrap each of your cutlets with prosciutto and hold it in place with a toothpick. Then you make the puree peas with a combination of garlic, shallots and peas. Then it’s just a matter of cooking the cutlets. How long should you cook your cutlets for? Well, if you’re after medium done, it only takes 4-5 minutes each side.

It’s equally perfect for a weeknight dinner as well as a dinner party. If you are looking for something to go with this dish, why not try these perfect roast potatoes or maple-roasted pumpkin. If you’re after something lighter, you could make an heirloom tomato salad.

Ingredients

12 French trimmed lamb cutlets

Salt & cracked black pepper

6 slices prosciutto, halved lengthways

2 tbsp olive oil

 

Pea puree

1 tbsp butter

1 garlic clove, crushed

3 shallots (green onions), finely chopped

2½ cups frozen peas

½ cup chicken stock

Salt and cracked pepper

 

Method

1.

Season lamb with salt and pepper. Wrap each cutlet with a piece of prosciutto and secure with a toothpick through the side.

2.

To make pea puree; melt butter in a saucepan over a medium heat. Add garlic and shallots and stir for 1 min. Add peas and stock and cover. Steam for 5 mins. Remove from the heat and season. Using a stick blender or food processor, pulse mixture until most peas are pureed to a dip consistency but some remain whole. Cover to keep warm.

3.

Pour oil into a large non-stick frying pan and heat on medium-high. Add cutlets and cook for 4-5 minutes each side for medium done. Remove toothpicks. Serve on a platter with pea puree.

(Credit: Nicky Ryan)

This article originally appeared on Home Beautiful and is republished here with permission.