Lamb saltimbocca with cheesy polenta

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Cheesy polenta
  • 2 cup (500ml) water
  • 2 cup (500ml) milk
  • 3/4 cup (120g) instant polenta
  • 1/2 cup (40g) grated parmesan
  • cheese
  • 20 gram butter, chopped
  • salt and freshly ground black pepper
Lamb saltimbocca with cheesy polenta
  • 8 thin (750g) lamb steaks
  • 8 slice (120g) prosciutto
  • 8 large sage leaves
  • 20 gram butter
  • 2 teaspoon extra virgin olive oil
  • 1 bunch rocket


Lamb saltimbocca with cheesy polenta
  • 1
    To make 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.
  • 2
    Meanwhile, place steaks on a board. Secure one piece of prosciutto and one sage leaf to each steak using a small skewer or toothpick.
  • 3
    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.
  • 4
    Divide the polenta and lamb among serving plates; serve with rocket.


Not suitable to freeze or microwave.