Lamb Rib Chops Saltimbocca
Lamb Chops Saltimbocca is a fun twist on the classic veal dish. Creamy mozzarella cheese, sage and prosciutto combine with tender lamb for a memorable entrée. Serve with pasta and your favorite vegetables.
| Serving Size | 4 |
|---|---|
| Cook Time | 10 mins. |
Ingredients
- 2 lamb racks, cut into quarters (2 chops each)
- 2 mozzarella balls, cut into 4 equal slices
- 8 large sage leaves
- 8 thin prosciutto slices
- Olive oil for cooking
- 2 tablespoons chicken stock
- White wine
- 1 tablespoon butter
Preparation
- Preheat the oven to 350°F.
- Make a deep pocket in each lamb chop. Stuff the pocket with one slice of mozzarella cheese.
- Place one sage leaf on top of each chop and wrap each with one slice of prosciutto.
- Heat an ovenproof frying pan to medium-high, add a splash of olive oil, and sear the chops for 1 to 2 minutes on each side.
- Transfer pan to the oven and cook 5 minutes. Remove from the oven and place over medium heat. Deglaze the pan with the stock and white wine.
- Allow to bubble and quickly stir in the butter, adjust seasoning and serve immediately.
Lamb Rib Chops Saltimbocca
Lamb Chops Saltimbocca is a fun twist on the classic veal dish. Creamy mozzarella cheese, sage and prosciutto combine with tender lamb for a memorable entrée. Serve with pasta and your favorite vegetables.
4
Cook: 10 mins.
Preparation
- Preheat the oven to 350°F.
- Make a deep pocket in each lamb chop. Stuff the pocket with one slice of mozzarella cheese.
- Place one sage leaf on top of each chop and wrap each with one slice of prosciutto.
- Heat an ovenproof frying pan to medium-high, add a splash of olive oil, and sear the chops for 1 to 2 minutes on each side.
- Transfer pan to the oven and cook 5 minutes. Remove from the oven and place over medium heat. Deglaze the pan with the stock and white wine.
- Allow to bubble and quickly stir in the butter, adjust seasoning and serve immediately.
Ingredients
- 2 lamb racks, cut into quarters (2 chops each)
- 2 mozzarella balls, cut into 4 equal slices
- 8 large sage leaves
- 8 thin prosciutto slices
- Olive oil for cooking
- 2 tablespoons chicken stock
- White wine
- 1 tablespoon butter
