This is an easy but sophisticated-looking lamb recipe with an Italian influence. It only takes 40 minutes, too.
Ingredients
- 2 tbsp capers
- 2 tbsp olive oil
- The chopped leaves from a few sprigs of fresh rosemary
- 2 handfuls of chopped fresh flatleaf parsley
- 3 chopped anchovy fillets
- 2 large crushed garlic cloves
- 8 Parma ham slices
- 2 lamb neck fillets (each about 200-300g)
- A little olive oil
- 2 x 400g tins cannellini or butter beans
- The juice of 1 lemon
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Rinse and chop 2 tbsp capers and mix in a bowl with 2 tbsp olive oil, the chopped leaves from a few sprigs of fresh rosemary, a handful of chopped fresh flatleaf parsley, 3 chopped anchovy fillets and 2 large crushed garlic cloves. Season carefully (capers and anchovies are salty) and mix to form a paste. Lay 4 Parma ham slices on a chopping board, slightly overlapping, then spread with half the caper mixture, top with a lamb neck fillet (about 200-300g) and wrap well. Repeat with 4 more slices of ham and another lamb neck fillet. Place in a roasting tin, drizzle with a little olive oil and roast for 20 minutes. Remove from the oven and add 2 x 400g tins cannellini or butter beans, drained and rinsed, along with another glug of olive oil and the juice of 1 lemon. Return to the oven for 10 minutes, then stir through chopped fresh parsley and serve.
Nutritional info
Per serving: 466kcals, 22.4g fat (2.4g saturated), 37.2g protein, 26.2g carbs, 0.3g sugar, 1.6g salt