Cooking For Engineers

[brutox]

I am making caramelized lamb chops tonight. They are marinating in cilantro, soy sauce, mirim and brown sugar. I also have a few slices of prosciutto di parma I wanted to incorporate into that dish, maybe wrapping the chops with the prosciutto?

What do you guys think? Any advice? I haven't really worked with prosciutto so I am not sure how to make it work. Any advice is highly appreciated!

Thank you!

[Watt]

with all the other flavours, it would be lost, and therefore a waste of money, IMHO. Better to wrap it around fish or chicken breasts, or for a real treat, green-lipped mussels, or even oysters, and grilled.

just thoughts
Watt

[brutox]

See, my problem is I already bought the prosciutto, so if I dont use with the lamb, I am not sure when will I get to use it, how long will I be able to store is once its been sliced?

But you are right, I would go a lot better with chicken.

[Michael Chu]

Prosciutto and fresh fruit or dried fruit (like prunes) makes a wonderful appetizer or side dish.

[Watt]

then if you must use it in this dish, I recommend you fry the slices separately from the lamb, and use them as a garnish.

thoughts
Watt

[Gorrigan]

As a afterthought, prosciutto can be used as a very smart garnish. It's the exact same proceedure as a tomato rose, really. Try laying the rose, crease down, with the end pressed under your main course.

Since you're using prosciutto, which is a rather oily item in its own right, it shouldn't have a problem staying put.

Wrapping prosciutto around a few chanterelles gives of a brilliant array of flavors as well.