Ingredients for Lamb Saltimbocca
- Lamb
- Prosciutto
- Lemons
- Italian Parsley
- Garlic Cloves
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- Pepper
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How to Make Lamb Saltimbocca
- Lightly pound 4 lamb medallions (about 6 oz each) to 1/4-inch thickness.
- In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon chopped fresh rosemary, 1 teaspoon garlic powder, salt, and pepper. Marinate lamb medallions in the mixture for at least 4 hours in the refrigerator, or preferably overnight.
- Remove lamb from marinade and top each medallion with 2 thin slices of prosciutto (about 2 oz total).
- Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add lamb medallions and cook for 2-3 minutes per side, or until cooked to your desired internal temperature (145°F for medium-rare).
- While the lamb cooks, prepare the vegetable medley: In a separate pan, sauté 1 cup chopped artichoke hearts, 1 cup chopped tomatoes, 1/2 cup roasted red peppers (sliced), 1 cup trimmed and halved French beans, 1/4 cup sun-dried tomatoes (oil-packed, drained), and 2 cloves roasted garlic (minced) in 2 tablespoons olive oil over medium heat for 8-10 minutes, or until vegetables are tender-crisp.
- Season the vegetable medley with salt and pepper to taste. Serve the Lamb Saltimbocca immediately, topped with the roasted vegetable medley.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
15g
Carbs
0g
