Grilled Lamb Cutlets Filled with Parma Ham and Herbs

Lamb cutlets butterflied and stuffed with a rich herb, garlic, and parmesan butter paste wrapped in savory Parma ham.

Italian Lamb High Protein Grilling Gennaro Contaldo

Estimated Nutrition

Calories

763.1

kcal / serving

3052.4 kcal total

Carbs

2.1g

per serving

8.5 g total

Fat

59.1g

per serving

236.4 g total

Protein

56.2g

per serving

224.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Parmesan Cheese

Freshly grated

110

Butter

Slightly softened

Meat

piece

Lamb Cutlet

Large, butterflied and flattened

slice

Parma Ham

Thinly sliced

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

piece

Sage

Fresh leaves

handful

Rosemary

Fresh needles

handful

Flat leaf Parsley

Fresh leaves

handful

Basil

Fresh leaves

clove

Garlic

Finely chopped

Method

Finely chop all herbs together on a board.

Grill under high heat for 2 to 4 minutes per side depending on preferred doneness.

Arrange cutlets on a foil-lined tray and season with salt and pepper.

Place a filling slice inside each cutlet and fold to seal carefully.

Discard clingfilm and cut the chilled butter filling into 2.5cm slices.

Butterfly the lamb cutlets and flatten with a meat tenderiser.

Overlap ham on clingfilm, spread the paste, roll into a sausage shape, and chill for 30 minutes.

Mix herbs with garlic, parmesan, butter, salt, and pepper into a smooth paste.