Prosciutto-wrapped lamb cutlets with pea puree

Juicy lamb cutlets wrapped in salty prosciutto: the perfect bite-sized savoury combination
Nicky Ryan



Pea puree



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


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.


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.

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