Scott’s Leg of Lamb Saltimbocca

Scott Mason, Ketchum Grill

Ingredients for Scott’s Leg of Lamb Saltimbocca

• 2 lbs lamb leg
• 16 slices prosciutto
• 16 sage leaves
• 1 pinch kosher salt
• 1 pinch fresh ground pepper
• 2 shallots (diced)
• ½ cup Madeira
• ¼ cup unsalted butter
• Juice from ½ lemon
  
  

Directions for Scott’s Leg of Lamb Saltimbocca
Slice lamb across grain into 2 ounce pieces. Pound lightly to the correct shape and thickness. Season with salt and pepper and place one sage leaf on top. Wrap each piece in a slice of prosciutto and place seam down. Lamb may be cooked over a hot coal grill or in a hot sauté pan with olive oil. For the pan: after cooking remove lamb pieces to plate and add shallots to the pan, sauté shallots briefly and Madeira to deglaze pan. Add lemon and finish with unsalted butter. Serve hot with creamy polenta.

Suggested Wine: Syrah or Chianti

Try This Leg of Lamb Recipe with Our:

All-Natural and Organic Leg of Lamb
All-Natural and Organic Half Lamb