Lamb Saltimbocca
Elevate your next dinner party with this irresistible Lamb Saltimbocca recipe, a sophisticated twist on the classic Italian dish. Tender lamb cutlets are seasoned to perfection, paired with fragrant fresh sage, and wrapped in salty, savory prosciutto for a burst of flavor in every bite. Lightly dusted with flour and seared until golden, the lamb is then bathed in a luscious sauce made from dry white wine, chicken stock, and a bright splash of fresh lemon juice. This quick and elegant dish, ready in just 35 minutes, is perfect for impressing guests while keeping prep time minimal. Serve this mouthwatering lamb saltimbocca with your favorite sides to savor a hearty yet refined culinary experience.
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 16 leaves Fresh sage leaves
- 8 slices Prosciutto
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tablespoons All-purpose flour
- 1 whole Lemon (for juice)
Instructions
Season the lamb cutlets on both sides with salt and pepper.
Place 2 sage leaves on the surface of each lamb cutlet. Wrap each lamb cutlet tightly with a slice of prosciutto, securing the sage leaves in place.
Lightly dust each prosciutto-wrapped lamb cutlet with flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the lamb cutlets, seam-side down, and cook for 2-3 minutes per side until the prosciutto is crisp and the lamb is browned. Remove the lamb cutlets from the skillet and set aside.
Lower the heat to medium and add butter to the skillet. Once melted, pour in the white wine and chicken stock. Scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Simmer the sauce for 3-4 minutes until slightly reduced. Squeeze in the juice of one lemon and stir to combine.
Return the lamb cutlets to the skillet and spoon the sauce over the top. Cook for 2-3 more minutes, or until the lamb is cooked to your desired doneness.
Serve the lamb saltimbocca immediately, garnished with additional sage leaves if desired, and spoon the sauce over each plate.
Nutrition Facts
Calories |
2903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.1 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
