Garlicky Lamb Cutlets With Prosciutto, Lemon, And Sage

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 lamb chops, boneless, 3-4 ounces each (1/4 inch thick)
• 8 slices prosciutto
• 1/2 cup all-purpose flour
• 4 tablespoons vegetable oil
• 6 garlic cloves, sliced thin
• 1 cup chicken broth, low sodium
• 1 tablespoon lemon juice
• 1 teaspoon fresh sage, minced
• 2 tablespoons unsalted butter
• salt and pepper

Recipe

• 1 pat lamb chops dry with paper towels. lay 1 slice prosciutto on each chop. cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. dredge cutlets in flour, shaking to remove excess flour.
• 2 heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. flip cutlets and cook until just cooked through, about 1 minute. transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
• 3 add garlic to empty skillet and cook until fragrant, about 30 seconds. add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. add accumulated lamb juices back to pan and whisk in lemon juice, sage, and butter. season with salt and pepper and pour sauce over cutlets. serve.