Ingredients

12 French trimmed lamb cutlets

Salt & cracked black pepper

6 slices prosciutto, halved lengthways

2 tbsp olive oil

Pea puree

1 tbsp butter

1 garlic clove, crushed

3 shallots (green onions), finely chopped

2½ cups frozen peas

½ cup chicken stock

Salt and cracked pepper

Method

1.

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

2.

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.

3.

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.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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