Prosciutto-wrapped Lamb Cutlets with Potato Gratin
Ingredients
- For the lamb cutlets and wine sauce
- 12 Lamb cutlets (each about 50 grams)
- salt
- freshly ground peppers
- 12 Sage
- 12 thin slices Prosciutto
- 3 Tbsps olive oil
- 1 shallot
- 1 garlic clove
- 150 milliliters Port wine
- 150 milliliters dry Red wine
- sugar
- 2 Tbsps cold butter
- For the potato gratin
- 1 kilogram potatoes
- 1 tsp olive oil
- 2 garlic cloves
- 200 grams sour Whipped cream
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the potato gratin, peel and wash potatoes and cut into thin slices. Grease 1 large or four small ovenproof dishes with oil and layer in potatoes, seasoning each layer lightly with salt and pepper.
Peel garlic and press through a garlic press. Mix garlic, sour cream and eggs, season with salt, pepper and nutmeg and pour over potatoes. Bake potatoes in oven preheated to 180°C (approximately 350 F) until browned and crisp on top, 35-40 minutes.
For the lamb cutlets, scrape bone ends of lamb chops with a knife to remove skin and fat residues. Pat lamb cutlets slightly flat and season with salt and pepper. Place 1 sage leaf on each cutlet and wrap each cutlet with 1 slice prosciutto.
Heat oil in a pan and sauté cutlets for about 2 minutes on each side. Bake cutlets in oven preheated to 80°C (approximately 175°F) for about 20 minutes.
For the wine sauce, peel shallot and garlic, chop finely and sauté in pan drippings. Pour port wine and red wine into pan and simmer to reduce to about 1/3. Season wine sauce with salt, pepper and a little sugar and gradually beat in butter.
Place lamb cutlets on plates, drizzle with the wine sauce and serve with the potato gratin.
