Method

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serving Size: Serves 6

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.

Notes:
Lamb loin chops can be substituted for cutlets.
Cutlets can be assembled up to 4 hours ahead of time and refrigerated before cooking.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.