Ingredients
- 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
Slice leg of lamb across grain into 2 ounce pieces. Pound leg of lamb lightly to the correct shape and thickness. Season leg of lamb with salt and pepper and place one sage leaf on top. Wrap each leg of lamb piece in a slice of prosciutto and place seam down. Leg of lamb may be cooked over a hot coal grill or in a hot sauté pan with olive oil. For the pan: after cooking remove leg of 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