Lamb Cutlets Saltimbocca with Mediterranean Sweet Potatoes

Made with Perfect Italiano™ Mozzarella



Preparation Time:

15 minutes

Cooking Time:

40 minutes


  • 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


  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.