Lamb Saltimbocca
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 2 sprigs Sage
- 600 grams Rack of lamb
- salt
- freshly ground white peppers
- 8 slices Prosciutto (tall, thin)
- 5 Tbsps olive oil
- 200 milliliters Red wine
- 2 Tbsps butter
Preparation steps
Rinse sage, shake dry and pluck the leaves from the branches. Cut the lamb into eight equally thick slices, place between 2 sheets of plastic wrap and with a meat mallet or the bottom of a pan, pound the meat flat. Season with salt and pepper. Top each slice with 1 sage leaf and wrap 1 slice of prosciutto around each slice.
Preheat the oven to 80°C (approximately 175°F). In a pan heat 3 tablespoons olive oil and brown the meat over low heat on both sides, about 3 minutes. Cover and keep warm in the oven on a heat-resistant plate.
Deglaze the pan drippings with wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Add salt and pepper to taste, remove from the heat and swirl in 1 tablespoon butter. Heat the remaining oil and butter in a skillet and brown the remaining sage leaves.
Serve the meat with the sauce on warm plates and sprinkle the sauteed sage leaves around.
