This is a very tasty easy meal to throw together. I served mine over sweet potato and zucchini rosti, but you can serve it with potato done your favourite way and vegetables.

                                                                                                                                                                          Ingredients

8 Slices prosciutto
4 Lamb Fillets
1 Tablespoon olive oil
25g Butter
1 Large shallot
3 Cloves garlic, crushed
2 Bacon rashers, sliced thinly
100ml Dry white wine
1 Teaspoon chicken stock
50ml Water
1/2 Cup frozen peas
100ml Cream
2 Tablespoons fresh mint, finley chopped
11/2 Teaspoons cornflour

Method

1. 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.

2. Meanwhile melt the butter in a pan, add onion, garlic and bacon, cook until onion softens.

3. 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.

4. Blend or process mixture until smooth, stir in mint. Serve lamb with minted pea sauce.

All photos taken by me unless otherwise stated.