Fonterra Food Services
Lamb Cutlets Saltimbocca
2 large sweet potatoes, peeled and cut into 2cm thick slices
1 tblsp olive oil
1 clove garlic, crushed
salt and pepper, freshly ground
2 tblsp chopped flat leaf parsley
12 thick frenched lamb cutlets
250g Perfect Italiano Mozzarella, grated
24 semidried tomatoes
12 large sage leaves
250g Perfect Italiano Parmesan, cut into 12 thin slices
12 thin slices prosciutto
olive oil, for cooking
Perfect Italiano Parmesan
Combine sweet potatoes, oil, garlic and seasonings in a nonstick 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 Perfect Italiano Mozzarella and 2 semidried tomatoes in each pocket. Add a slice of Perfect Italiano Parmesan and a sage leaf on top of each lamb cutlet then wrap in a slice of prosciutto.
Heat an oiled nonstick frypan and seal cutlets for 1-2 minutes on each side. Transfer to oven and cook for a further 5 minutes. Remove and rest for 5 minutes, before serving with sweet potatoes.
Tip :
Lamb loin chops can be substituted for cutlets.

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