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
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.