This is YUMMO girls!!!
Lamb with Prosciutto in Creamy Mustard Sauce
4 small lean lamb steaks
16 slices (20g) prosciutto, cut lengthways
1 tbs reduced-fat butter
1 tsp minced garlic
1/4 cup dry white wine
1bs wholegrain mustard
1/2 cup canned Nestle Reduced-Fat Cream
1tbs fresh dill, chopped
SERVES 4 EACH SERVE PROVIDES 5 1/2 PTS (for those counting points)
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1. Pound the lamb steaks with a mallet until thin. Coat a pan with cooking spray, heat and cook the lamb steaks on both sides until browned and tender. Wrap in the prosciutto and secure with a toothpick. Keep warm.
2. Melt the butter in a medium pan, add the garlic and cook for 30 seconds. Stir in the wine and mustard. Cook for 30 seconds, lower the heat and add the cream and dill.
3. Add the prosciutto-wrapped lamb to the pan and coat with the sauce. Serve with point free vegetables or salad.
NOTE: I wasn't fussy with the prosciutto. I didn't cut it, just got a long piece for each steak and wrapped it and secured with a toothpick. If you aren't keen on dill (it has a strong flavour) you can leave it out. I used the extra light fresh cream instead of the canned stuff. |