Lamb in prosciutto with chickpea salad
Lamb fillet (tenderloin), raw
500 g, (backstrap, 2x500g)
Prosciutto fat trimmed
6 slice(s), (100g)
Canned chickpeas, rinsed and drained
1 400g can, (Buy 1 x 400g can)
Shaved parmesan cheese
1 x 3 second spray(s)
- Season lamb with salt and freshly ground black pepper. Wrap 3 slices of prosciutto around each lamb backstrap.
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
- Meanwhile, chargrill tomatoes for 3–4 minutes or until softened slightly. Transfer tomatoes to a large bowl. Add chickpeas, rocket, parmesan and vinegar and toss to combine. Divide salad among serving plates and top with the sliced lamb. Serve.