Cordero envuelto en jamón serrano con melocotón y mozzarella

Ingredientes

• 70 ml extra-virgin olive oil, plus extra for drizzling
• 2 tsp finely chopped thyme
• 2 garlic cloves, crushed
• 6 lamb cutlets (200gm each)
• 3 prosciutto slices, halved lengthways
• 1 each white and yellow peach, cut into wedges
• 1 buffalo mozzarella (250gm), drained
• 1 golden shallot, thinly sliced
• 350 gm watercress, sprigs picked
• 30 ml balsamic vinegar
• Juice of 1/2 lemon, or to taste
• Basil, to serve

Preparación

1. 1

   1.: Place 1 tbsp oil, thyme and garlic in a bowl, season to taste and stir to combine. Add cutlets and toss to coat. Wrap each cutlet in a prosciutto slice.

2. 2

   2.: Heat a large frying pan over medium heat. Sear lamb, turning occasionally, until browned all over (3-5 minutes); rest for 5 minutes.

3. 3

   3.: Meanwhile, tear mozzarella, and combine with peaches, shallot and watercress in a large bowl. Add remaining oil, vinegar and lemon juice, season to taste and toss to combine.

4. 4

   4.: Divide lamb and peach salad between plates. Scatter with basil and freshly cracked black pepper; drizzle with oil.