Prosciutto Wrapped Lamb Loin

Cook time 15 minutes
Servings 2


300g lamb loin
100g prosciutto slices
200g Kipfler potatoes
8-10 brussel sprouts
20g knob butter
½ cup chicken stock
1 tbsp aged balsamic vinegar
Handful mixed soft herbs – parsley, chives
Salt and pepper to taste
Olive oil

Prosciutto Wrapped Lamb Loin


Pre-heat oven to 185C. Place potatoes in cold water with salt and bring to the boil until cooked. Season lamb and sear it lightly in a hot pan until golden on both sides, but not cooked through. Wrap the lamb in prosciutto and cook for about 5 minutes in the oven at 180C. Peel potatoes and slice in halves or quarters. Saute in oil, salt and pepper. Blanch brussel sprouts in boiling water for a minute. Then add the brussel sprouts to the pan with potatoes, and add stock. Finish with some butter and balsamic vinegar, and take off the heat. Top with chopped fresh herbs.