Parma Wrapped Lamb and Thyme
Ingredients
1 Boned Leg of Lamb (2Kg serves 6)
6-9 Thin Slices of Boneless Prosciutto Parma
6 Stalks of Thyme
Olive Oil
300mL Red Wine
Starch - Arrowroot or Corn Flour
Medium Baking Tray
Tooth Picks
Pre Heat oven to 150°C -170°C
1. Cut lamb into 6 even pieces, around 300g each.
2. Cut each piece of lamb lengthwise to approximately the middle, place a Thyme stalk in the cut.
3. Wrap the lamb pieces in the Parma using the toothpicks to hold it together.
4. Brown the pieces in a pan or on the BBQ.
5. Place them in the Baking tray, add the Wine.
6. Slow roast them for 30min to 45 minutes in the oven.
7. When cooked slice into pieces around 5mm to 8mm thick.
Sauce
With the wine left in baking tray and the juices.
Either microwave sauce till boiling, or place baking tray on heat or bring to boil.
Dissolve starch in cold water, and add to sauce cook out until forms a medium glaze sauce.
Serving Suggestions
This dish is best serves on a bed of mashed potato, or a blend of creamed kumara and potato.
Fresh steamed beans, carrots, corn, squash, etc.
| 
