Lamb with asparagus and prosciutto

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb

  • 1 x 8-bone rack of spring lamb, bones removed and reserved
  • 1 tsp chopped fresh thyme
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • salt and freshly ground black pepper
  • drizzle olive oil

For the asparagus and prosciutto

  • 50g/1¾oz unsalted butter
  • 1 bunch British asparagus, trimmed and sliced into small rounds
  • 2 Little Gem lettuces, leaves separated and chopped
  • 50ml/2fl oz vegetable stock
  • 6 slices prosciutto, roughly chopped
  • 1 tbsp finely chopped fresh mint
  • 1 tbsp finely chopped fresh parsley
  • 1 lemon, juice only
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