Proscioutto wrapped Lamb with roasted Tomatoes
Preperation Time :10 min
Cooking Time :30 min
A delightful blend of flavours.
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
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.