Lamb cutlets with feta and prosciutto

A recipe designed to go with your best Aussie shiraz from Paul Hotker winemaker at Bleasdales who make our Society's Australian Shiraz.

Lamb Cutlets

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.

Ingredients

  • 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)

Method

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

May 2014

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