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Prosciutto Wrapped Lamb With a Minted Pea Sauce

The aroma of lamb always takes me back to Sunday dinners at my grandmother’s house. Her roast lamb, served with a simple gravy, was a staple of our family gatherings. This Prosciutto Wrapped Lamb, however, takes that classic comfort food to a whole new level. The salty prosciutto crisps beautifully around the tender lamb, while the vibrant minted pea sauce adds a touch of freshness that cuts through the richness. It’s a sophisticated yet comforting dish that’s perfect for a special occasion – or simply when you want to elevate your weeknight meal.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Gluten-Free

Ingredients

8 slices prosciutto
4 lamb fillets
1 tablespoon olive oil
25 g butter
1 large shallot, finely chopped
3 garlic cloves, crushed
2 slices bacon, sliced thinly
100 ml dry white wine
1 teaspoon chicken stock
50 ml water
½ cup frozen peas
100 ml cream
2 tablespoons fresh mint, finely chopped
1 ½ teaspoons cornflour

Equipment Needed

Large Fry Pan
Small Pan
Blender or Food Processor

Instructions

Begin by preparing the lamb. Wrap 2 slices of prosciutto around each lamb fillet, ensuring the lamb is completely covered. The prosciutto will act as a flavorful shield, keeping the lamb moist and adding a salty, crispy crust.
Heat the olive oil in a large fry pan over medium-high heat. Once the oil is shimmering, carefully place the prosciutto-wrapped lamb fillets into the pan.
Cook the lamb to your desired doneness. For medium-rare, cook for about 3-4 minutes per side. For medium, cook for 5-6 minutes per side. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Remember that the internal temperature will rise slightly as the lamb rests.
Once the lamb is cooked, remove it from the pan and cover it loosely with foil. Let it stand for 5 minutes to allow the juices to redistribute, resulting in a more tender and flavorful final product. Before serving, slice the lamb fillets into medallions.
While the lamb is resting, prepare the minted pea sauce. In a small pan, melt the butter over medium heat.
Add the shallot, garlic, and bacon to the pan. Cook until the shallot softens and the bacon is lightly browned, about 5-7 minutes. The bacon will add a smoky depth to the sauce.
Stir in the dry white wine and bring the mixture to a boil. Reduce the heat to a simmer and let it simmer for a couple of minutes to allow the alcohol to evaporate and the wine to reduce slightly, concentrating its flavor.
Stir in the chicken stock and frozen peas. Bring the mixture back to a boil until the peas are tender, about 3-4 minutes.
Turn down the heat to low and add the cream. Stir to combine.
In a small bowl, mix a little water with the cornflour to create a slurry. This will help thicken the sauce.
Add the cornflour slurry to the sauce and stir continuously until the mixture thickens, about 1-2 minutes. Be careful not to overcook the sauce, as it can become too thick.
Remove the pan from the heat and blend or process the mixture until smooth using an immersion blender or transferring it to a regular blender (be careful when blending hot liquids!). This will create a velvety texture for the sauce.
Stir in the fresh mint. The mint will add a bright, refreshing element to the sauce.
Serve the sliced lamb with the minted pea sauce.

Expert Tips & Tricks

For extra crispy prosciutto, pat the lamb fillets dry with paper towels before wrapping them. This will help the prosciutto to brown evenly.
Don’t overcrowd the pan when searing the lamb. Overcrowding will lower the temperature of the pan and prevent the prosciutto from browning properly. Cook the lamb in batches if necessary.
If you don’t have fresh mint, you can use dried mint, but use about half the amount as the flavor is more concentrated.
To make the sauce ahead of time, prepare it up to the point of adding the cream and mint. Store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently, then add the cream and mint.
If the sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
Ensure your pan is hot before searing the lamb. This will help the prosciutto get nice and crispy.
Use high-quality prosciutto for the best flavor.

Serving & Storage Suggestions

Serve the Prosciutto Wrapped Lamb immediately after cooking for the best flavor and texture. The vibrant green of the minted pea sauce provides a beautiful contrast to the golden-brown prosciutto and pink lamb. You can plate the sliced lamb attractively with a generous drizzle of the sauce, or serve the sauce on the side.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the lamb gently in a pan over low heat or in the microwave. Reheat the sauce separately in a saucepan over low heat, adding a splash of cream or water if needed to thin it out. The flavor of the sauce may intensify slightly upon reheating. While freezing is not recommended due to the cream-based sauce potentially separating, the lamb itself can be frozen separately.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	212 kcal	N/A
Calories from Fat	164 kcal	77%
Total Fat	18.2g	28%
Saturated Fat	9.2g	46%
Cholesterol	44.4mg	14%
Sodium	109.8mg	4%
Total Carbohydrate	6.3g	2%
Dietary Fiber	1.1g	4%
Sugars	1.1g	4%
Protein	2.4g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a vegetarian option, try wrapping halloumi cheese in prosciutto and serving it with the minted pea sauce.
If you don’t have prosciutto, you can use thinly sliced bacon or pancetta.
For a dairy-free version, substitute the cream with coconut cream or cashew cream.
Add a pinch of red pepper flakes to the sauce for a touch of heat.
Use different herbs in the sauce, such as basil, parsley, or chives.
Serve over mashed potatoes, polenta, or roasted vegetables instead of sweet potato and zucchini rosti.

FAQs (Frequently Asked Questions)

Q: Can I use lamb chops instead of lamb fillets?

A: Yes, you can use lamb chops, but you may need to adjust the cooking time depending on the thickness of the chops. Be sure to use a meat thermometer to ensure they are cooked to your desired doneness.

Q: Can I make this recipe ahead of time?

A: You can prepare the sauce ahead of time, but it’s best to cook the lamb just before serving to ensure it’s tender and the prosciutto is crispy.

Q: What if I don’t have dry white wine?

A: You can substitute the dry white wine with chicken broth or vegetable broth.

Q: Can I use fresh peas instead of frozen peas?

A: Yes, you can use fresh peas. You may need to adjust the cooking time slightly, as fresh peas may take a bit longer to cook.

Q: How do I prevent the prosciutto from burning?

A: Make sure the pan isn’t too hot and don’t overcrowd the pan. Also, patting the lamb fillets dry before wrapping them in prosciutto can help prevent burning.

Final Thoughts

This Prosciutto Wrapped Lamb with Minted Pea Sauce is more than just a recipe; it’s an experience. The combination of textures and flavors – the crispy prosciutto, the tender lamb, and the creamy, refreshing sauce – is truly delightful. I encourage you to give this recipe a try and experience the joy of creating a restaurant-quality dish in your own kitchen. Don’t hesitate to experiment with the variations and make it your own. And most importantly, share your culinary creations with friends and family and savor the moments of connection and delight that food can bring. Bon appétit!

Prosciutto Wrapped Lamb With a Minted Pea Sauce Recipe