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Prosciutto wrapped lamb with tomato chutney & bashed neeps


  • Preheat oven to 210°-220°C.
  • Lay half the prosciutto out on a bench, overlapping a little, and place a piece of lamb on top. Then season with a little pepper and wrap up. Repeat the process.
  • Place the lamb on a lightly oiled baking tray, with the prosciutto seams underneath, and cook in the oven for about 12 mins. Then remove and set aside to rest for 4-5 mins, before slicing.
  • While the lamb is cooking, cook the swedes in plenty of lightly salted boiling water until tender. Drain well and roughly mash with the butter and seasonings.
  • Mound the mashed neeps in the centre of individual plates, top with the sliced lamb and serve with a good dollop of chutney on the side.


  • 12-16 thin slices prosciutto
  • 2 lamb backstraps, trimmed well
  • olive oil spray
  • freshly ground salt & pepper
  • 3-4 swedes
  • a good dollop of butter
  • tomato chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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