Juicy lamb wrapped in prosciutto-- the most delicious dinner you will have this week!
|8||Slices Cappola™ Prosciutto|
|1||Yellow turnip (rutabaga), peeled and cut into bite size pieces|
|4||Small white turnips, peeled and cut into bite size pieces|
|2 tbsp||(30 mL) Butter|
|2 tbsp||(30 mL) Maple syrup|
|1 tbsp||(15 mL) Chopped fresh rosemary|
|Salt and pepper|
|1 tbsp||(15 mL) Olive oil|
TRIM any silver skin from lamb tenderloins. Place 1 slice of prosciutto on a cutting board then place a tenderloin on top. Wrap prosciutto tightly around the lamb tenderloin. Repeat with remaining tenderloins.
BOIL turnips in a large pot of salted water then simmer partially covered for 8-10 minutes or until fork tender. Drain well and set aside.
HEAT butter in a large skillet over medium-high heat. Add turnip and drizzle with maple syrup. Sprinkle with rosemary and season to taste with salt and pepper. Toss to coat, reduce to low heat and keep warm.
HEAT oil in a separate skillet over medium-high heat. Add lamb and cook for 2-3 minutes per side or until prosciutto is crisp and the internal temperature of the lamb reaches 140°F (60°C) for rare, 150°F (65°C) for medium, and 160°F (70°C) for well done.
REMOVE from the pan and let rest for 5-10 minutes before slicing into small medallions. Serve on top of maple-glazed turnip.
Serve with a side of mint sauce.
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