Rack Of Lamb With Mozzarella, Sun-Dried Tomato & Proscuitto
0.75 h
4 raciones
Difficulty:
Media
Ingredients
4 lamb chops50 g buffalo mozzarella
10 g sun-dried tomatoes
10 g prosciutto
1 cup single cream
1 teaspoon paprika
Cayenne pepper to taste
Salt.
Procedure
Separate the chops and scrape the bone to leave it completely clean. Put a good helping of mozzarella and sun-dried tomato on one side of the meaty part of the chop. Wrap up in prosciutto and place on an oven tray (or pyrex) and bake at 160ºC.
Put the single cream, paprika, cayenne pepper and salt into a small pan; stir continuously and reduce on a medium flame for 5 minutes.
Arrange the chops around a plate and pour the sauce over them. Accompany with your choice of salad, sautéed asparagus or baked potatoes.
