Saltimbocca lamb roast

Saltimbocca lamb roast



Prep Time


Cook Time



4 x 200g Lamb rump, denuded

50g Butter, softened

1 teaspoon Lemon juice

1 tablespoon Finely chopped chives

1 tablespoon Finely chopped sage leaves

¼ teaspoon Cracked black pepper

2 Cloves garlic, crushed

4 Thin slices prosciutto

4 Whole sage leaves


  • Preheat fan forced* oven to 180°C.
  • Combine butter, lemon, chives, chopped sage, pepper and garlic. Spoon into piping bag** with 10mm diameter nozzle.
  • Cut slit in top of each lamb rump, 70mm long and 25mm deep. Pipe butter into slit.
  • Wrap in very thinly sliced prosciutto. Top each with a whole sage leaf.
  • Place roast, butter side up, in deep roasting pan. Bake for 30-35 minutes until lamb is cooked through. Remove from oven, cover loosely with foil and rest for 10 minutes.
  • Carve into thick slices against the grain.


  • If using a conventional oven, you may need to increase temperature or allow additional cooking time.
  • If you do not have a piping bag use a teaspoon to gently push mixture into lamb rump.
  • Serving Suggestion: Serve with creamy mashed potatoes and steamed green vegetables. Top with juices from roasting dish.
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