Cooking Time :30 min

Description

A delightful blend of flavours.

Ingredients

1.2kg lamb eye of loin (6 backstrap)
12 slices prosciutto
6 medium vine-ripened tomatoes
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1kg baby kipfler potatoes or baby
chat potatoes
30g butter

Method

Wrap each lamb backstrap firmly in two slices of prosciutto.

Preheat the oven to 180°C/160°C fan-forced. Place tomatoes in a small baking dish;
roast for about 30 minutes or until tender.
Remove from oven; sprinkle with salt and pepper.
Increase oven temperature to 250°C/230°-forced.

Heat a heavy-based flameproof baking dish;
add 1 tablespoon of the oil and the lamb.
Cook lamb over high heat until browned all over.
Remove from heat. Transfer baking dish to oven,
roast lamb for 5 minutes or until done as desired.
Cover dish with foil; stand in a warm place for about 10 minutes before slicing.

Meanwhile, place the potatoes in a pan of cold water;
bring to the boil; simmer, uncovered, for about 10 minutes or until soft.
Drain well. Heat remaining 1 tablespoon oil and butter in a large frying pan;
add potatoes, cook, stirring, until potatoes are browned lightly.
Season to taste with salt and pepper. Crush lightly with a fork to just break the skins.

Slice the lamb thickly. Serve the lamb with tomatoes and potatoes.
Drizzle with a little extra oil and sprinkle with freshly ground black pepper.