An enticing recipe for lamb cutlets stuffed with parma ham and herbs makes for a flavourful dinner any night of the week.


  • 12 lamb cutlets

  • salt and freshly black ground pepper

  • For the filling

  • 10 fresh sage leaves

  • handful fresh rosemary needles

  • handful fresh flat-leaf parsley leaves

  • handful fresh basil leaves

  • 1 garlic clove, finely chopped

  • 6 tbsp freshly grated parmesan cheese

  • 110g (4oz) butter, slightly softened (remove from the fridge about an hour in advance)

  • 6 slices parma ham


  • 1.

    Place all the herbs on a chopping board and chop very finely together.

  • 2.

    Place them in a bowl with the garlic, parmesan, butter and some salt and pepper and mix well until you get a smooth paste.

  • 3.

    Arrange the parma ham slices overlapping slightly on a piece of clingfilm and spread the paste evenly over them with a spatula. Then, with the help of the clingfilm, roll up the ham into a sausage shape, and tie the ends so the filling doesn't escape.

  • 4.

    Place in the fridge for at least half an hour.

  • 5.

    Slice each lamb cutlet horizontally through the centre, leaving it joined at one end, and open it up like a butterfly.

  • 6.

    With a meat tenderiser, flatten each piece. You can ask your butcher to do this for you if you prefer.

  • 7.

    Remove the filling from the fridge and discard the clingfilm.

  • 8.

    Cut the filling into 2.5cm/1in slices, pressing slightly so it becomes flat.

  • 9.

    Place on one side of each cutlet and fold the other side over the top.

  • 10.

    Press together well, making sure that none of the filling escapesTransfer the cutlets to a baking tray lined with foil and season with salt and freshly ground black pepper.

  • 11.

    Place under a hot grill and grill for about 2 minutes on each side for rare, 4 minutes for medium or, for well done, as long as you like.

Nutritional information

Nutritional analysis per serving (148 servings)

  • Energy 487kj
  • Fat Total 45g
  • Saturated Fat 19g
  • Protein 19g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 304mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings