Lamb Cutlets Saltimbocca with Mediterranean Sweet Potatoes

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 Grated Perfect Italiano Mozzarella
• 24 semi dried tomatoes
• 12 large sage leaves
• 250g block Perfect Italiano Parmesan, cut into 12 thin slices
• 12 thin slices prosciutto
• Olive oil, for cooking

Steps

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.