is as simple as it gets. It’s quick too but doesn’t fall short on flavour. This
is a dream dish for those who want to impress but don’t want to spend hours
slaving away in the kitchen or using tweezers to perfect the presentation!
Preheat the grill on your barbecue or
chargrill pan to medium.
Place the asparagus in a shallow dish,
drizzle on the oil, add the orange juice and season with salt and pepper.
Season both sides of the cutlets with salt
and pepper and set them on a chopping board. Place a sage leaf and a slice of
parmesan on each cutlet and then wrap in a slice of prosciutto.
Place the prosciutto-wrapped lamb cutlets
on the barbecue or chargrill pan and cook for 3-4 minutes, before turning over
and cooking for another 1-2 minutes, depending on the thickness of the cutlet.
While the lamb is cooking, place the
asparagus on the barbecue or chargrill pan and cook, turning every minute or so
to get even caramelisation, for 4 minutes until charred and tender.
Divide the asparagus between four shallow
serving bowls and top with three cutlets per person. Finish with a drizzle of
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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