Tana Ramsay's Home-made Lamb Sausages in Prosciutto

Name: Tana Ramsay's Home-made Lamb Sausages in Prosciutto
Cook time: 25 min
Total time: 25 min
Cuisine: International
Ingredients: 500g minced lamb; 1 tbsp ground coriander; 2 tbsp ground cumin; ½ red onion finely chopped; 3 tbsp chopped parsley; 1 chilli deseeded and finely chopped; 4 tbsp breadcrumbs; 1 medium egg beaten; salt flakes and black pepper; 12 slices prosciutto; olive oil for the baking sheet

Over a year ago 7,584 views

Cook: 25 mins

Main Course

Ingredients

Accompaniment

Method

1
1. Preheat the oven to 190C/170C fan/375F/gas 5.

2. Place the lamb in a large mixing bowl and break up a little with a fork. Add the coriander, cumin, onion, parsley, chilli and breadcrumbs, mix thoroughly, then add the egg. Season very well.

3. Divide the mixture into 12 equal-sized balls. With wet hands, shape these into sausages 9cm-10cm long (see secret, below). Tightly wrap each sausage in a slice of prosciutto, leaving both ends open.

4. Place the sausages on a lightly oiled baking sheet, and bake for 20-25 minutes, or until golden brown and cooked through.

5. tip For the best mince, avoid buying any that doesn’t have a healthy reddish tone as this shows its age (as meat oxidises it turns dull brown). I always try to buy lean mince. If you’re feeling super-virtuous, mince meat yourself (though I never do!) so you’ll know exactly what’s in it, including how much fat. Many food processors come with a mincing attachment (you’ll find it at the bottom of your dustiest kitchen cupboard), or you can simply chop meat in the food processor.

Chef's Tips

When shaping minced meat into meatballs or burgers (or Middle Eastern-style koftas), always have a bowl of cold water handy. Wet your hands before shaping and rolling the meat into equal-sized balls. This helps to make the mixture pliable and stops it sticking to your hands. Chill the shaped meat before cooking to firm it up, making the meatballs or burgers less likely to fall apart.