Prosciutto-Wrapped Lamb & Parmesan Mash

Prosciutto-Wrapped Lamb & Parmesan Mash

with Garlicky Veggies & Peppercorn-Hollandaise Sauce

Gourmet Plus
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Treat yourself with this tender and moist lamb that’s been gently wrapped by salty prosciutto. Following closely behind on the theme of decadence, there’s a rich peppercorn-hollandaise sauce and creamy mash to soak it up. Kick your feet up, because it’s time to dig into a restaurant-quality dish in the comfort of your own home.

Allergens:MilkTree NutsEggs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

baby broccoli

1 bag

green beans

1 bunch

baby rainbow carrots



1 packet


1 packet

lamb shortloin

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ sachet

black peppercorns

1 packet

grated Parmesan cheese


1 packet



Not included in your delivery

olive oil

40 g



2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3086 kJ
Fat38.6 g
of which saturates17.9 g
Carbohydrate35.9 g
of which sugars8.8 g
Protein58.4 g
Sodium1397 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Trim the baby broccoli and green beans. Trim the green tops from the baby rainbow carrots, scrub them clean and halve lengthways. Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.


While the carrots are roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter, milk, grated Parmesan cheese and a generous pinch of salt, then mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


While the potato is cooking, lay 2-3 slices of prosciutto, slightly overlapping on their long sides, on a second lined oven tray. Place one piece of lamb shortloin across the prosciutto. Wrap the prosciutto around the lamb and place seam-side down on the oven tray. Repeat with the remaining lamb and prosciutto. When the carrots have 10 minutes cook time remaining, roast the lamb for 7-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.


While the lamb is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 4-5 minutes. Add the garlic and flaked almonds and cook, stirring, until fragrant, 1 minute. Transfer to the serving plates.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.


Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Wipe out the frying pan, then return to a medium heat, add the crushed peppercorns, Hollandaise and a splash of water and cook until fragrant and thickened slightly, 1 minute.


Slice the prosciutto-wrapped lamb. Divide the Parmesan mash and roasted carrots between the plates of garlic veggies. Top with the lamb. Spoon over the peppercorn-Hollandaise sauce to serve.