Prosciutto-wrapped lamb with roasted kipflers

prosciutto-wrapped lamb with roasted kipflers



1.Preheat oven to 220°C (200°C fan forced).
2.Cut potatoes in half, lengthways, place in large ovenproof dish. Roast, uncovered, 15 minutes.
3.Meanwhile, cut small slits in lamb, fill each slit with a garlic slice. Wrap prosciutto around lamb. Cook lamb in heated large frying pan, in batches, 1 minute each side. Remove from pan, place on top of potato.
4.Roast lamb and potato, uncovered, about 10 minutes.
5.Meanwhile, boil, steam or microwave beans until tender.
6.Cut the top and bottom off each grapefruit, cut down the side of the fruit following the curve, to remove the rind and white pith. Segment grapefruit over a bowl, cutting between the membrane. Peel grapefruits, cut into segments. Segment grapefruit over a bowl to catch the juices. Squeeze excess juice from the grapefruit and add to the salad. Place beans and grapefruit in large bowl with remaining ingredients, toss gently to combine.
7.Serve lamb, sliced, with potatoes and salad.