Main Meals
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Serves : 6
Preparation Time : 15 minutes
Cooking Time : 40 minutes
More Main Meals Recipes :
Beef Fillet Peperonata
Fillet of Beef, Welsh Rarebit, Grilled Beans and Roasted Prawn Bisque
Chicken Parmagiana
Lobster Thermidor
Lamb Cutlets Saltimbocca
Ingredients
2 large sweet potatoes, peeled and cut into 2cm thick slices
1 tblsp olive oil
1 clove garlic, crushed
salt and pepper, freshly ground
black pepper, to taste
2 tblsp chopped flat leaf parsley
12 thick frenched lamb cutlets
250g Anchor Mozzarella Cheese (Block)
24 semidried tomatoes
12 large sage leaves
250g Anchor Parmesan Grated Cheese, cut into 12 thin slices
12 thin slices prosciutto
olive oil, for cooking
2 large sweet potatoes, peeled and cut into 2cm thick slices
1 tblsp olive oil
1 clove garlic, crushed
salt and pepper, freshly ground
black pepper, to taste
2 tblsp chopped flat leaf parsley
12 thick frenched lamb cutlets
250g Anchor Mozzarella Cheese (Block)
24 semidried tomatoes
12 large sage leaves
250g Anchor Parmesan Grated Cheese, cut into 12 thin slices
12 thin slices prosciutto
olive oil, for cooking
Method
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 Anchor Mozzarella Cheese (Block) and 2 semidried tomatoes in each pocket. Add a slice of Anchor Parmesan Grated Cheese 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.
Lamb loin chops can be substituted for cutlets.
