Easy recipe Lamb Cutlets with Fetta Prosciutto

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sixteen Lamb Cutlets, french-trimmed two hundred g Fetta Cheese, cut into sixteen slices sixteen small Rosemary Sprigs three hundred g Fresh Prosciutto, from the deli two tbsp Honey Using your hand, press cutlets to flatten meat slightly. Top each cutlet with a slice of fetta and a sprig of rosemary. Wrap a slice of prosciutto around fetta, to enclose. Preheat barbecue plate or chargrill on medium. Cook cutlets for two-three mins each side, for medium-rare, or until cooked to your liking. Lamb Cutlets with Fetta Prosciutto. Transfer to a platter and drizzle over honey. .