Ingredients
- 4 Lamb Chops +- 800 grams
- 8 slices Prosciutto
- 300g Mushrooms
- 1 medium Brown Onion
- 1 crushed clove Garlic
Directions
- Rub one side of each chop with one teaspoon of sun-dried tomato pesto and wrap each chop with two slices of prosciutto.
- Cook lamb on heated Cobb Grill Grid uncovered until cooked as desired. Cover lamb and let stand for 5 minutes.
- Cook mushrooms, garlic and onion on heated Cobb Pan.
- Serve Lamb with Risotto Rice and mushroom mixture.
Recipe compliments of Cobb Global