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Will & Steve's Lamb Sage and Prosciutto with Caramelised Asparagus

This 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!

Serves 4
Prep and cook time: 15 mins

Ingredients

• 3 bunches of asparagus

• olive oil, for drizzling

• juice of 1 orange

• sea salt flakes and freshly ground black pepper

• 12 lamb cutlets, French trimmed

• 12 sage leaves

• 12 thin slices of parmesan cheese

• 12 thin slices of prosciutto

Method

1. Preheat the grill on your barbecue or chargrill pan to medium.

2. Place the asparagus in a shallow dish, drizzle on the oil, add the orange juice and season with salt and pepper.

3. 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.

4. 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.

5. 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.

6. Divide the asparagus between four shallow serving bowls and top with three cutlets per person. Finish with a drizzle of olive oil.