Best 3 Lamb Saltimbocca Recipes

**Lamb Saltimbocca: A Culinary Journey Through Italy**

Embark on a culinary journey to the heart of Italy with our delectable Lamb Saltimbocca recipe. This classic dish combines tender lamb loin chops, crispy prosciutto, aromatic sage, and a rich white wine sauce, creating a symphony of flavors that will tantalize your taste buds.

In this comprehensive guide, we'll take you step-by-step through the process of preparing this iconic Italian dish. From selecting the finest ingredients to mastering the art of pan-searing, we'll provide you with all the essential techniques and tips to ensure a perfect result.

But our exploration doesn't stop there. Alongside the classic Lamb Saltimbocca, we'll also introduce you to a variety of exciting variations that add unique twists to this timeless recipe. Discover the delightful combination of lamb and pancetta in our Pancetta-Wrapped Lamb Saltimbocca, or indulge in the rich and savory flavors of our Marsala Saltimbocca, where a succulent Marsala wine sauce takes center stage.

For those seeking a lighter and healthier option, our Chicken Saltimbocca offers a delectable alternative, featuring tender chicken breasts paired with prosciutto and sage. And for a vegetarian interpretation, our Portobello Saltimbocca showcases the meaty texture of portobello mushrooms, complemented by the same classic combination of prosciutto and sage.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our Lamb Saltimbocca recipe guide has something for everyone. So, prepare to be captivated by the culinary delights of Italy as we guide you through the art of creating this exquisite dish, along with its enticing variations. Buon appetito!

Here are our top 3 tried and tested recipes!

LAMB SALTIMBOCCA

Lamb Saltimbocca image

From http://flavours.travelsouthusa.com/southern_recipes/?recipe=17 Accompaniment: Sauté together: Artichoke Hearts, Tomatoes, Roasted Red Peppers, French Beans, Sun Dried Tomatoes and Roasted Garlic.

Provided by ThatSouthernBelle

Categories Lamb/Sheep

Time 4h24m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces lamb, medallions (inside round)
12 slices prosciutto, thinly sliced
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

Steps:

Lightly pound lamb medallions until they are ¼ 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 1-½ minutes on each side until cooked to your desired temperature.

Nutrition Facts : Calories 134.8, Fat 10.5, SaturatedFat 3.1, Cholesterol 32, Sodium 25.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 8.7

CLASSIC SALTIMBOCCA

Classic Saltimbocca image

Categories Quick & Easy Wheat/Gluten-Free Veal Prosciutto Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
1/4 pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves)
4 tablespoons (about) butter, divided
1 cup dry white wine

Steps:

Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

CHICKEN SALTIMBOCCA

Chicken Saltimbocca image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

Tips:

To achieve the best flavor, use high-quality lamb loin chops. Look for chops that are evenly marbled and have a bright red color.
If you don't have prosciutto on hand, you can substitute it with pancetta or thinly sliced bacon.
Use fresh sage leaves for the best flavor. If you don't have fresh sage, you can use dried sage, but be sure to use half the amount.
Don't overcrowd the pan when searing the lamb chops. This will prevent them from cooking evenly.
Cook the lamb chops to your desired doneness. For medium-rare, cook for 3-4 minutes per side. For medium, cook for 4-5 minutes per side. And for medium-well, cook for 5-6 minutes per side.
Let the lamb chops rest for a few minutes before serving. This will allow the juices to redistribute and make the meat more tender.

Conclusion:

Lamb saltimbocca is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of lamb, prosciutto, and sage is classic and flavorful, and the Marsala wine sauce adds a touch of richness and complexity. Serve lamb saltimbocca with roasted vegetables or mashed potatoes for a complete meal.