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Grilled lamb's fry with prosciutto & sage


  • Lay 2 sage leaves on each slice of lamb's fry. Then sprinkle with ground pepper and tightly wrap up with prosciutto.  Spray the parcels with a little oil and briefly cook on a covered, preheated BBQ (or ridged grill) just until the prosciutto is sizzling.
  • Dress the rocket leaves with balsamic and oil to taste. 
  • Serve the parcels with a mound of rocket on the side.


  • 16 fresh sage leaves
  • 8 thickish slices lamb's fry
  • freshly ground pepper
  • 16 slices prosciutto
  • olive oil spray
  • 2 cups wild rocket leaves
  • balsamic vinegar
  • extra virgin olive oil

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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