Skewers Of Lamb Prosciutto And Sage Recipes

LAMB SKEWERS ON THE GRILL

Steps:

• Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
• Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
• Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.

RUBBED SAGE LAMB CHOPS

Steps:

• In a small bowl, combine the water, vinegar, oil and seasonings. Pour 1/4 cup into a shallow dish; add lamb and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Lightly oil the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side, basting occasionally with reserved marinade., Grill 1-2 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROAST LEG OF LAMB WITH PANCETTA, SAGE AND ROSEMARY

Steps:

• With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 to 8 times at random around the leg. Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.
• Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and place directly on oven shelf in a pre-heated oven 225 C/425 F/Gas 7 until cooked.

SKEWERS OF LAMB, PROSCIUTTO, AND SAGE

Steps:

• Preheat the oven to 400 degrees F.
• In a skillet, heat the olive oil until almost smoking.
• Add the bread cubes and fry lightly on all sides.
• Remove to a plate lined with paper towels to drain.
• Thread 4 wooden skewers with bread cubes, prosciutto, lamb and sage leaves until all ingredients are used up.
• Season with salt and pepper, to taste, and place on a broiling pan.
• Broil in the oven or grill 15 minutes or until all ingredients are crisp.