Pesto Scotch Lamb Cutlets with Parmesan Pasta
4-6 Scotch Lamb cutlets, French trimmed
2 tbsp olive oil
300g fresh tagilatelle or 150g dried pasta
3tbsp freshly grated Parmesan cheese
1-2 tbsp green or red pesto sauce
1. Heat 1 tbsp oil in a pan and fry the cutlets for 4-6 minutes on each side.
2. Meanwhile cook the pasta according to the pack instructions. Drain thoroughly then return to the pan. Toss in the remaining olive oil and stir in the cheese.
3. Divide the pasta into bowls, top with the lamb cutlets and drizzle on the pesto sauce. Serve ‘pronto’ with salad or steamed green beans.
Hints and Tips: Ask your butcher to trim the cutlets ‘French’ style and allow 2-3 cutlets per serving. The sweet and tender Scotch Lamb cutlet is best served slightly pink and can be grilled or pan-fried in no time at all.
Look out for Pesto sauce – widely available as ‘red’ tomato based or ‘green’ basil based pesto. Simply drizzle over grilled meat or toss into pasta. Another great partner with lamb is Tapenade – made from olives and anchovies. Simply substitute the pesto for this robust relish.