2 Australian Lamb Racks, cut into quarters (2 rib bones each chop)
2 mozzarella balls, cut into 4 equal slices
8 large sage leaves
8 thin prosciutto slices
olive oil for cooking
2 tablespoons stock
white wine for cooking
1 tablespoon butter
soft polenta or a potato gratin
Preheat the oven 350°F.
Make a deep pocket in each lamb chop. Stuff the pocket with one slice of mozzarella cheese. Place one sage leaf on top of each chop and wrap each chop with one slice of prosciutto.
Heat an oven-proof frying pan to medium high, add a splash of olive oil, and seal the chops for 1-2 minutes on each side. Transfer to the oven and cook 5 minutes.
Remove from the oven and place over medium heat. Deglaze the pan with the stock and white wine. Allow to bubble and quickly stir in the butter, check seasonings and serve immediately.
Serve with a soft polenta or a potato gratin.
*All cuts not available at all retailers