Lamb Saltimbocca - cooking recipe

Ingredients

12 ounces lamb, medallions (inside round)
12 slices prosciutto, thinly sliced
Marinade
2 lemons, the zest
1/4 cup Italian parsley, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 teaspoons balsamic vinegar
salt, to taste
pepper, to taste

Preparation

Lightly pound lamb medallions until they are 1/4 inch thick.
Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
Remove lamb from the marinade and lightly pound proscuitto ham on top.
In a hot non-stick skillet, add the lamb medallions and cook for 1-1/2 minutes on each side until cooked to your desired temperature.