Proscuitto, sage and parma lamb chops
If you’re looking for a summer BBQ recipe that will impress, try prosciutto, sage + parma lamb choppies. Perfecto!
Ingredients (serves 4 but easily adjustable for more or less, depending on how many you’re feeding!)
8 lamb cutlets, trimmed
16 sage leaves
16 slices of Parmesan cheese
8 very thin slices of prosciutto
olive oil
Method
On the top and bottom of each cutlet, place a sage leaf and a slice of parmesan cheese. Wrap in prosciutto.
Cook the lamb cutlets on a lightly oiled flat plate on the BBQ, turning regularly. Don’t overcook. Once the cheese starts to melt and prosciutto is crispy, the chops are ready.
ps. If you don’t have sage growing in the garden, rosemary works well.
Are you following the low fodmap diet? If so, read the fine-print below:
Lamb is high in protein and does not contain carbohydrates, so it’s a good basis of a fodmap-friendly meal. However, some cuts of lamb can be high in saturated fats and, in large doses, the fat content may trigger gut health symptoms, not fodmaps.