Name: Prosciutto-wrapped lamb with peach and mozzarella
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 70 ml extra-virgin olive oil, plus extra for drizzling; 2 tsp finely chopped thyme; 2 garlic cloves, crushed; 6 lamb cutlets (200gm each); 3 prosciutto slices, halved lengthways; 1 each white and yellow peach, cut into wedges; 1 buffalo mozzarella (250gm), drained; 1 golden shallot, thinly sliced; 350 gm watercress, sprigs picked; 30 ml balsamic vinegar; Juice of ½ lemon, or to taste; Basil, to serve

Prosciutto-wrapped lamb with peach and mozzarella

A speedy lamb dish that doesn't skimp on flavour.

Serves 2

Prep

10M

Cook

Total

15M

Ingredients

70 ml extra-virgin olive oil, plus extra for drizzling

2 tsp finely chopped thyme

2 garlic cloves, crushed

6 lamb cutlets (200gm each)

3 prosciutto slices, halved lengthways

1 each white and yellow peach, cut into wedges

1 buffalo mozzarella (250gm), drained

1 golden shallot, thinly sliced

350 gm watercress, sprigs picked

30 ml balsamic vinegar

Juice of ½ lemon, or to taste

Basil, to serve

Method

1.Place 1 tbsp oil, thyme and garlic in a bowl, season to taste and stir to combine. Add cutlets and toss to coat. Wrap each cutlet in a prosciutto slice.

2.Heat a large frying pan over medium heat. Sear lamb, turning occasionally, until browned all over (3-5 minutes); rest for 5 minutes.

3.Meanwhile, tear mozzarella, and combine with peaches, shallot and watercress in a large bowl. Add remaining oil, vinegar and lemon juice, season to taste and toss to combine.

4.Divide lamb and peach salad between plates. Scatter with basil and freshly cracked black pepper; drizzle with oil.

Produce tip: use the ripest stonefruit available. Alternatively, this works equally well with watermelon or rockmelon.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce