Stuffed Lamb Chops
This beautiful lamb dish is a homage to the late, great Antonio Carluccio! The lamb is stuffed with prosciutto, rosemary and fontina cheese and then seared on hot griddle pan. Sounds good doesn't it!?
Ingredients
- 8 lamb chops
- Salt and pepper
- 100g fontina cheese
- 8 slices parma ham
- Few sprigs of rosemary
To serve:
- 2 slices sourdough
- Selection of baby radicchio
French Dressing:
- 1 tbs dijon mustard
- 1 tbs white wine vinegar
- 100ml veg oil
- Splash of water
- Salt and pepper
Method
Pre-heat the oven to 200c.
Make a pocket in the lamb chops, stuff with cheese, rosemary and ham, season then sear on a hot griddle pan for 1 to 2 minutes on each side. Place onto a tray then pop in the oven for 3 minutes.
Char the bread in the same pan that is used for the lamb, cut into cubes,
Whisk all the ingredients together for the dressing.
To serve, pile the leaves onto a platter, scatter with croutons, top with lamb and drizzle over dressing.
Ingredients
- 8 lamb chops
- Salt and pepper
- 100g fontina cheese
- 8 slices parma ham
- Few sprigs of rosemary
To serve:
- 2 slices sourdough
- Selection of baby radicchio
French Dressing:
- 1 tbs dijon mustard
- 1 tbs white wine vinegar
- 100ml veg oil
- Splash of water
- Salt and pepper
Method
Pre-heat the oven to 200c.
Make a pocket in the lamb chops, stuff with cheese, rosemary and ham, season then sear on a hot griddle pan for 1 to 2 minutes on each side. Place onto a tray then pop in the oven for 3 minutes.
Char the bread in the same pan that is used for the lamb, cut into cubes,
Whisk all the ingredients together for the dressing.
To serve, pile the leaves onto a platter, scatter with croutons, top with lamb and drizzle over dressing.
