Prosciutto Wrapped Lamb With A Minted Pea Sauce - cooking recipe

Ingredients

8 slices prosciutto
4 lamb fillets
1 tablespoon olive oil
25 g butter
1 large shallot
3 garlic cloves, crushed
2 slices bacon, sliced thinly
100 ml dry white wine
1 teaspoon chicken stock
50 ml water
1/2 cup frozen peas
100 ml cream
2 tablespoons of fresh mint, finley chopped
1 1/2 teaspoons cornflour

Preparation

Wrap 2 slices of prosciutto around each lamb fillet. Heat the oil in a large fry pan, cook lamb until cooked as desired. Cover, stand 5 Minutes, then slice into slices.
Meanwhile melt the butter in a pan, add onion, garlic and bacon, cook until onion softens.
Stir in wine, bring to the boil, reduce heat to a simmer, simmer a couple of minutes, stir in stock and peas, bring to a boil again until peas are soft, turn down heat, add cream, mix a little water with the cornflour add to sauce and stir until mixture thickens.
Blend or process mixture until smooth, stir in mint. Serve lamb with minted pea sauce.