Name: Lamb Cutlets Saltimbocca with Mediterranean Sweet Potatoes
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 large sweet potatoes, peeled & cut into 2cm thick slices; 1 tablespoon olive oil; 1 clove garlic, crushed; salt and freshly ground black pepper, to taste; 2 tablespoons chopped flat leaf parsley; 12 thick frenched lamb cutlets; 250g Perfect Italiano Mozzarella, grated; 24 semi dried tomatoes; 12 large sage leaves; 250g Perfect Italiano Parmesan, cut into thin slices; 12 thin slices prosciutto; olive oil, for cooking

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Combine sweet potatoes, oil, garlic and seasonings in a non stick baking dish. Bake at 220°C for 25-30 minutes or until golden and tender. Sprinkle with parsley.
Meanwhile, make a deep pocket in each lamb cutlet. Place grated Perfect Italiano Mozzarella and 2 semi dried tomatoes in each pocket.
Place a slice of Perfect Italiano Parmesan and a sage leaf on each lamb cutlet and wrap in a slice of prosciutto.
Heat an oiled non-stick frypan and seal cutlets for 1-2 minutes on each side. Transfer to oven and cook for a further 5 minutes or until done to your liking. Remove and rest for 5 minutes, before serving with sweet potatoes.

Tips & Hints:

Lamb loin chops can be substituted for cutlets. Cutlets can be assembled up to 4 hours ahead of time and refrigerated before cooking.

Combine sweet potatoes, oil, garlic and seasonings in a non stick baking dish. Bake at 220°C for 25-30 minutes or until golden and tender. Sprinkle with parsley.
Meanwhile, make a deep pocket in each lamb cutlet. Place grated Perfect Italiano Mozzarella and 2 semi dried tomatoes in each pocket.
Place a slice of Perfect Italiano Parmesan and a sage leaf on each lamb cutlet and wrap in a slice of prosciutto.
Heat an oiled non-stick frypan and seal cutlets for 1-2 minutes on each side. Transfer to oven and cook for a further 5 minutes or until done to your liking. Remove and rest for 5 minutes, before serving with sweet potatoes.

Tips & Hints:

Lamb loin chops can be substituted for cutlets. Cutlets can be assembled up to 4 hours ahead of time and refrigerated before cooking.

Combine sweet potatoes, oil, garlic and seasonings in a non stick baking dish. Bake at 220°C for 25-30 minutes or until golden and tender. Sprinkle with parsley.
Meanwhile, make a deep pocket in each lamb cutlet. Place grated Perfect Italiano Mozzarella and 2 semi dried tomatoes in each pocket.
Place a slice of Perfect Italiano Parmesan and a sage leaf on each lamb cutlet and wrap in a slice of prosciutto.
Heat an oiled non-stick frypan and seal cutlets for 1-2 minutes on each side. Transfer to oven and cook for a further 5 minutes or until done to your liking. Remove and rest for 5 minutes, before serving with sweet potatoes.