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Spring Lamb with Sage and Prosciutto

Those who have been for lunch or dinner at mine will more than likely have been served this dish. It was also a favourite from my cookbook. Quick, easy and well tasty. Succulent lamb cutlets and salty prosciutto from the butcher, with parmesan and fresh sage leaves. I serve mine with asparagus cooked in the pan juices while the lamb is resting with a squeeze of citrus.

Have tasty times with friends rather than spending too much time in the kitchen!



Serves: 2-3

Takes: 15 minutes


6 Lamb cutlets

6 Slices of prosciutto

12 Parmesan shavings - made using a potato peeler

12 Sage leaves

2 Bunches of asparagus

Juice of 1/2 a grapefruit, orange or lemon

1 Knob of butter

Olive oil

Cracked black pepper


  1. Place one sage leaf either side of a lamb cutlet and one piece of the shaved parmesan covering each leaf. Wrap the prosciutto round the lamb, sage and prosciutto and repeat for the remaining cutlets.

  2. Heat the olive oil in a frying pan over a medium heat then cook the lamb for 1 1/2 minutes each side. The cheese should start to melt and bubble a little.

  3. Remove from the heat and allow to rest. Add the butter to the pan, squeeze in the citrus juice then add the asparagus. Cook for a minute or so.

  4. To serve, place the asparagus on the plate, top with the cutlets and pour the pan juices over the lamb and season with pepper.

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