These deliciously moist lamb cutlets are packed with flavour!
Prep time:15 mins
Cook time:10 mins
- 1/3 cup Leggo’s Tomato Paste
- 1 tablespoon seeded mustard
- 1 clove garlic, crushed
- 12 trimmed lamb cutlets
- 12 small sprigs rosemary
- 6 thin slices prosciutto, halved lengthways
- oil spray
- mashed potato and roasted vegetables, for serving
Combine Leggo’s Tomato Paste, mustard and garlic in a small bowl. Brush over lamb cutlets. Place a sprig of rosemary on each cutlet before wrapping a half slice of prosciutto around each.
Heat a non stick frypan over medium heat. Spray both sides of each cutlet with oil and brown lightly on both sides.
Transfer to a baking paper lined tray and cook in a preheated oven at 200°C for 8 minutes or until cooked to your liking. Rest for 5 minutes. Serve with mashed potato and roasted vegetables.
Marinade can be applied using a rosemary stem as a brush. Lamb cutlets can be assembled a day ahead and refrigerated until ready to be cooked.