Lamb Rib Chops Saltimbocca

Lamb Rib Chops Saltimbocca

DOC001serves 4
prep/cook 10 minutes
serve with soft polenta or potato gratin

  • 2 Australian lamb racks, cut into quarters (2 rib bones each chop)
  • 2 mozzarella balls, cut into 4 equal slices
  • 8 large sage leaves
  • 8 thin prosciutto slices
  • olive oil for cooking
  • 2 tablespoons stock
  • white wine for cooking
  • 1 tablespoon butter


Preheat the oven 350°F.

Make a deep pocket in each lamb chop. Stuff the pocket with one slice of mozzarella cheese. Place on sage leaf on top of each chop and wrap each chop with one slice of prosciutto. Heat an oven-proof frying pan to medium high, add a splash of olive oil, and seal the chops for 1-2 minutes on each side. Transfer to the oven and cook 5 minutes. Remove from the oven and place over medium heat. Deglaze the pan with the stock and white wine. Allow to bubble and quickly stir in the butter, check seasonings and serve immediately.

Serve with a soft polenta or a potato gratin.


Nutrition Facts Serving Size 2 chops (181g) Calories (1 serving) 553 calories from fat (1 serving) 321
(percentages are of recommended daily values)
Total Fat 36g (51%)
Saturated Fat 17g (71%)
Trans Fat 2g
Cholesterol 176mg (59%)
Sodium 1490mg (65%)
Protein 57g
Total Carbohydrate 1g (0%)
Dietary Fiber 1g (1%)
Sugars 1g
Vitamin A 33%
Vitamin C 15%
Calcium 69%
Iron 33%

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