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Grilled Lamb Cutlets with Parma Ham and Herbs


  • 12 lamb cutlets

  • salt and freshly black ground pepper

  • For the filling

  • 10 fresh sage leaves

  • handful fresh rosemary needles

  • handful fresh flat-leaf parsley leaves

  • handful fresh basil leaves

  • 1 garlic clove, finely chopped

  • 6 tbsp freshly grated parmesan cheese

  • 110g (4oz) butter, slightly softened (remove from the fridge about an hour in advance)

  • 6 slices parma ham


  • 1.

    Place all the herbs on a chopping board and chop very finely together.

  • 2.

    Place them in a bowl with the garlic, parmesan, butter and some salt and pepper and mix well until you get a smooth paste.

  • 3.

    Arrange the parma ham slices overlapping slightly on a piece of clingfilm and spread the paste evenly over them with a spatula. Then, with the help of the clingfilm, roll up the ham into a sausage shape, and tie the ends so the filling doesn't escape.

  • 4.

    Place in the fridge for at least half an hour.

  • 5.

    Slice each lamb cutlet horizontally through the centre, leaving it joined at one end, and open it up like a butterfly.

  • 6.

    With a meat tenderiser, flatten each piece. You can ask your butcher to do this for you if you prefer.

  • 7.

    Remove the filling from the fridge and discard the clingfilm.

  • 8.

    Cut the filling into 2.5cm/1in slices, pressing slightly so it becomes flat.

  • 9.

    Place on one side of each cutlet and fold the other side over the top.

  • 10.

    Press together well, making sure that none of the filling escapesTransfer the cutlets to a baking tray lined with foil and season with salt and freshly ground black pepper.

  • 11.

    Place under a hot grill and grill for about 2 minutes on each side for rare, 4 minutes for medium or, for well done, as long as you like.

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