Portobello: Prosciutto and Basil Wrapped Lamb Chops

Image result for Portobello:  Prosciutto and Basil Wrapped Lamb Chops

Prosciutto and Basil Wrapped Lamb Chops

Portobello Country Italian Trattoria at Disney Springs

Serves 2

1 whole rack of lamb
8 slices prosciutto, thinly sliced
8 basil leaves
salt and pepper to taste
2 tablespoons olive oil
1 tablespoon aged balsamic vinegar
Lentil Ragout    (Recipe Below)

Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large saute pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, about 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.

Lentil Ragout:
2 ounces onions, finely diced
2 ounces  carrots, finely diced
1 1/2 tablespoons  extra virgin olive oil
1 teaspoon rosemary, chopped fresh
6 ounces  lentils
3 1/2 cups water
salt and black pepper, to taste

Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for about 20 minutes or until lentils are tender. Season with salt and pepper to taste. Serves 2 to 4.

No comments:

Post a Comment