Perfect Italiano

Lamb Cutlets Saltimbocca with Mediterranean Sweet Potatoes


1	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.
2	Meanwhile, make a deep pocket in each lamb cutlet. Place mozzarella and 2 semi dried tomatoes in each pocket. Place a slice of Parmesan and a sage leaf on each lamb cutlet and wrap in a slice of prosciutto.
3	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.

	Tip: Lamb loin chops or lamb steaks can be substituted for cutlets. Cutlets can be assembled up to 4 hours ahead of time and refrigerated before cooking.
	Budget Range: $35-$40 approximately
	Meal Occasion: Dinner, Special Occasion Serving Size: Serves 6 Preparation Time: 15 minutes Cooking Time: 40 minutes

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Ingredients

2 large sweet potatoes, peeled and 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 Grated Mozzarella

24 semi dried tomatoes

12 large sage leaves

250g Perfect Italiano Parmesan, from wedge, cut into 12 thin slices

12 thin slices prosciutto

Olive oil, for cooking