Parma ham-wrapped lamb

Parma ham-wrapped lamb
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
466kcals
Fat
22.4g (2.4g saturated)
Protein
37.2g
Carbohydrates
26.2g (0.3g sugars)
Salt
1.6g
Calories
466kcals
Fat
22.4g (2.4g saturated)
Protein
37.2g
Carbohydrates
26.2g (0.3g sugars)
Salt
1.6g

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 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.
  2.  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.
  3. 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.

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