Lamb cutlets with feta and prosciutto
Meat on the bone and chargrilled is my preference for shiraz, so T-bone steaks oiled and seasoned with smashed potatoes is a favourite, but these lamb cutlets are a hit, and my kids love them too.
The great thing with Lamb cutlets is they come with a handle, so picking them up with your fingers and stripping every last bit of meat from the bone is mandatory.
Food tastes much better if you get a bit messy, if it's easy to make, even better.
Perfect with Langhorne Creek Shiraz, either the succulent Society's Australian Shiraz or the more opulent Bremerview.
- 16 lamb cutlets, French-trimmed Australian lamb (does that count as multicultural?)
- 200g feta cheese, cut into 16 slices
- 16 small rosemary sprigs
- 300g fresh prosciutto
- 2 tablespoons honey (optional)
Let the meat warm up to room temperature, 30 mins before cooking.
Using your hand, press cutlets to flatten meat slightly. Top each cutlet with a slice of feta and a sprig of rosemary. Wrap a slice of prosciutto around feta, to enclose.
Preheat barbecue plate or chargrill on medium. Cook cutlets for 2-3 minutes each side, for medium-rare, or until cooked to your liking.
Transfer to a platter and drizzle over honey (optional of course, and/ or some cracked black pepper)
Eat, and don't be afraid to use your fingers!
Paul Hotker - Senior Winemaker, Bleasdale Vineyards