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.

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