Lamb saltimbocca with cheesy polenta

The Australian Women's Weekly July 2006
Photography: Louise Lister; Styling: Yael Grinham


Cuisine type: Italian, Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

Lamb saltimbocca with cheesy polenta
INGREDIENTS

8 thin (750g) lamb steaks
8 slices (120g) prosciutto
8 large sage leaves
20g butter
2 teaspoons extra virgin olive oil
1 bunch rocket

cheesy polenta
2 cups (500ml) water
2 cups (500ml) milk
3/4 cup (120g) instant polenta
½ cup (40g) grated parmesan cheese
20g butter, chopped
salt and freshly ground black pepper

METHOD

CHEESY POLENTA: Combine the water and milk in a large saucepan; bring to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 5 minutes or until polenta thickens. Stir in cheese and butter. Season to taste with salt and pepper.

Meanwhile, place steaks on a board, place one piece of prosciutto and one sage leaf on each steak. Secure prosciutto and sage leaf to steak using a small skewer or toothpick.

Melt butter and oil in a large frying pan, cook lamb, in batches, until browned on both sides and cooked as desired. Cover to keep warm.

Divide polenta and lamb among serving plates; serve with rocket.
Not suitable to freeze. Not suitable to microwave.



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What is a bunch of "rocket"

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