Lamb Saltimbocca With Port Wine And Blackberries – a delicious recipe with fresh sage, olive oil, bacon, prosciutto, port wine, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat the lamb steaks dry with paper towels an season it with black pepper. Before cooking allow the meat to sit. This will bring it up to room temperature.
2
Put a slice of bacon and a sage leaf on one side, turn around, and put prosciutto and sage on the other side. Secure with thread like a parcel or use toothpicks.
3
Heat a heavy pan (cast-iron) on the fire, put some olive oil in it and sear the steaks on both sides until golden brown and medium inside. Remove the meat and set aside.
4
Deglaze the pan with port wine, add the stock and let it boil until the sauce is reduce by half of the volume.
5
Season with salt and pepper.
6
Add the remaining sage leaves, the meat and the blackberries. Let the meat warm up again for a minute or two.
7
Stir in the cold buttert to add a smooth texture.
8
Serve with foccacia, baguette or creamy polenta.
538
kcal
Calories
38
g
Fat
46
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 lamb steaks cut from the leg, 1 bunch fresh sage, 2 tablespoons olive oil, 50 grams bacon, and more.
Yes, Lamb Saltimbocca With Port Wine And Blackberries falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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