Lamb Saltimbocca Recipes

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LAMB SALTIMBOCCA



Lamb Saltimbocca image

From http://flavours.travelsouthusa.com/southern_recipes/?recipe=17 Accompaniment: Sauté together: Artichoke Hearts, Tomatoes, Roasted Red Peppers, French Beans, Sun Dried Tomatoes and Roasted Garlic.

Provided by ThatSouthernBelle

Categories     Lamb/Sheep

Time 4h24m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces lamb, medallions (inside round)
12 slices prosciutto, thinly sliced
2 lemons, the zest
1/4 cup Italian parsley, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 teaspoons balsamic vinegar
salt, to taste
pepper, to taste

Steps:

  • Lightly pound lamb medallions until they are ¼ inch thick.
  • Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
  • Remove lamb from the marinade and lightly pound proscuitto ham on top.
  • In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.

Nutrition Facts : Calories 134.8, Fat 10.5, SaturatedFat 3.1, Cholesterol 32, Sodium 25.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 8.7

SALTIMBOCCA ALLA ROMANA



Saltimbocca Alla Romana image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

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