These deliciously moist lamb cutlets are packed with flavour! Serve with mashed potato and roasted vegetables.
Ingredients
| ⅓ cup | Leggo's Tomato Paste (Main) |
| 1 Tbsp | seeded mustard |
| 1 clove | Crushed garlic |
| 12 sprigs | Fresh rosemary |
| 12 pieces | trimmed lamb cutlets |
| 6 slices | Prosciutto, (thin, halved lengthways) |
| 1 spray | Olive oil |
Directions
1. Combine Leggo’s Tomato Paste, mustard and garlic in a small bowl. Brush over lamb cutlets. Place a sprig of rosemary on each cutlet and wrap ½ a slice of prosciutto around each.
2. Heat a non stick frypan over medium heat. Spray both sides of each cutlet with oil and brown lightly on both sides.
3. 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.
TIP: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.
For more mouth-watering Italian dishes (recipes and videos) from Leggo's check out thenew Leggo's at homesection.
