Lamb Saltimbocca

From http://flavours.travelsouthusa.com/southern_recipes/?recipe=17 Accompaniment: Sauté together: Artichoke Hearts, Tomatoes, Roasted Red Peppers, French Beans, Sun Dried Tomatoes and Roasted Garlic.

• Ready In: 4 hrs 24 mins
• Serves: 12

Ingredients

• 12  ounces lamb, medallions (inside round)
• 12  slices prosciutto, thinly sliced

• Marinade

• 2  lemons, the zest
• 1⁄4 cup Italian parsley, finely chopped
• 2  garlic cloves, minced
• 1⁄4 cup olive oil
• 2  teaspoons  balsamic vinegar
•  salt, to taste
•  pepper, to taste

Directions

1. Lightly pound lamb medallions until they are ¼ inch thick.
2. Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
3. Remove lamb from the marinade and lightly pound proscuitto ham on top.
4. In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.