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These prosciutto wrapped lamb burgers are one of my favorite things to eat. Ever. Maybe it’s because they’re delicious, or maybe it’s because I didn’t taste lamb until I was in my thirties and I have some catching up to do.


We were spending the night with some friends who lived on Bainbridge Island, just a ferry ride away from Seattle. They asked if we liked lamb and, not wanting to be ungracious, I lied, “Yes, we love it!” And as it turned out, we did.

Now we eat lamb in a number of ways: baked lamb chops, classic lamb burgers, grilled lamb chops, lamb tacos, and lamb meatballs for a few examples. But this burger, well, if you’re a fan of lamb and enjoy the intense flavors of kalamata olives, sun-dried tomatoes, prosciutto and pecorino, and the zing of fresh basil, tomato and balsamic vinegar, then this lamb burger is just for you. Serve alone or piled onto buttery rich homemade brioche buns!

What to Serve Alongside

  • Corn Salad (When you can get your hands on fresh corn on the cob, this is a must make!)
  • Arugula Salad (Peppery baby arugula tossed in a simple dressing with fresh lemon juice and honey – sprinkled with parmesan and pine nuts.)
  • Roasted Broccoli and Carrots (A two-in-one side dish that’s always a crowd pleaser.)
  • Greek Salad (One that we eat on repeat all summer long when tomatoes are at their peak.)

Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Main Course
Calories: 537
Servings: 4 people
If you love lamb burgers, you’ve got to try this one. It may become your favorite! Adapted from Giada’s Kitchen by Giada de Laurentiis


  • 1 egg
  • 2 tablespoons whole milk
  • 2 ounces grated Pecorino Romano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons oil packed sun-dried tomatoes chopped
  • 1/4 cup fresh Italian parsley chopped
  • 1/2 cup plain dried bread crumbs
  • 1 pound ground lamb
  • 4 thin slices prosciutto for wrapping burgers
  • 2 tablespoons olive oil
  • 8 leaves fresh basil
  • 4 slices tomato
  • Balsamic vinegar for drizzling


  • Crack egg into a large bowl. Add milk, Pecorino Romano, salt and pepper; whisk to combine. Stir in sun-dried tomatoes, parsley and bread crumbs. Add lamb and, using your fingers, combine just until mixed. (Take care not to over-mix or your burger’s texture will be tough.)
  • Place prosciutto slices onto plate or cutting board side by side, a few inches apart.
  • Divide lamb mixture into 4 equal pieces and shape into 4, 1-inch thick burgers. Place one burger on the center of a prosciutto slice and wrap with prosciutto. Repeat with remaining burgers.
  • Heat olive oil in a large skillet over medium heat until hot, about 2 minutes. Place lamb burgers, prosciutto-covered side down in pan and cook until prosciutto is golden, 6 to 8 minutes. Turn burgers and cook, 6 to 8 minutes more.
  • Transfer burgers to serving platter or to individual plates. Top each burger with 2 basil leaves and 1 slice of tomato; drizzle with balsamic vinegar and serve.


Calories: 537kcal | Carbohydrates: 13g | Protein: 27g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 675mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 16.2mg | Calcium: 220mg | Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Shashi at RunninSrilankan says:

    Such an intoxicating collection of flavors in these burgers! I have a question though – do you drain the sun dried tomatoes or do you use them and the oil they are packed in..?

    1. Marissa says:

      Thanks, Shashi. Great questions! I just pull the tomatoes out of the oil and let whatever oil sticks to them stay. I’ll make a note of it in the recipe so it’s more clear. Thank you!

  2. Mira says:

    Wow ! Where do I start? Love lamb and these burgers look cute and delicious! Great presentation, the balsamic is a great addition! Like the chops, too! Pinned!

    1. Marissa says:

      Thanks so much, Mira!

  3. Jess at The Granola Factory says:

    Oh my! You seem to have combined all of my favorite ingredients into one delicious dish! Can’t wait to try this! I just love the look of the tomatoes on top.

    1. Marissa says:

      Thanks, Jess! Yes that tomato is important, and the basil too, to balance out all of the other hefty flavors!

  4. Kathleen | HapaNom says:

    Omg! How did I miss this one!? Lamb mixed with sun-dried tomatoes and wrapped in prosciutto!? You’re killing me, Marissa (in a good way!) 😉 Love the touch of balsamic to finish the dish.

    1. Marissa says:

      haha… 🙂 Thanks, Kathleen!