Prosciutto Wrapped Lamb With A Minted Pea Sauce Recipes

SPRING LAMB PAN-FRIED DUMPLINGS

Steps:

• Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
• Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
• Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
• Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

PROSCIUTTO WRAPPED LAMB WITH A MINTED PEA SAUCE

Steps:

• Wrap 2 slices of prosciutto around each lamb fillet. Heat the oil in a large fry pan, cook lamb until cooked as desired. Cover, stand 5 Minutes, then slice into slices.
• Meanwhile melt the butter in a pan, add onion, garlic and bacon, cook until onion softens.
• Stir in wine, bring to the boil, reduce heat to a simmer, simmer a couple of minutes, stir in stock and peas, bring to a boil again until peas are soft, turn down heat, add cream, mix a little water with the cornflour add to sauce and stir until mixture thickens.
• Blend or process mixture until smooth, stir in mint. Serve lamb with minted pea sauce.