Parma ham-wrapped lamb
- September 2010
- Serves 4
- Takes 10 minutes to make, 30 minutes to cook
This is an easy but sophisticated-looking lamb recipe with an Italian influence. It only takes 40 minutes, too.
- Dairy-free recipes
- 22.4g (2.4g saturated)
- 26.2g (0.3g sugars)
- 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
- Preheat the oven to 200°C/fan180°C/ gas 6. Rinse and chop the 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 flat leaf parsley, chopped anchovy fillets and garlic. 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 (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.
Rate & review