Prosciutto Sage Lamb Cutlets

PROSCIUTTO SAGE LAMB CUTLETS, PEA AND TOMATO LINGUINE

Serves 4  

12 large sage leaves
12 trimmed medium size lamb cutlets  
12 thin slices Parmesan cheese
12 slices Prosciutto
olive oil
400g cooked linguine
120g fresh or frozen peas
2 medium size ripe tomatoes, diced
2 tablespoons pasta tomato sauce
lamb or beef stock
salt and ground black pepper

Place a sage leaf on top of each cutlet and an appropriate piece of Parmesan cheese (so it covers the leaf and the meat); wrap in a slice of Prosciutto.

Cook the lamb chops on a medium hot plate until the cheese is starting to seep through the crisped Prosciutto; remove and keep warm.

Heat enough olive oil in a suitable pan or wok over medium heat. Add the linguine, peas, tomatoes and tomato sauce - stir and pour in enough stock to make the peas and tomato cook and provide a good sauce for the linguine. Season with salt and pepper to taste.

Serve the linguine in the centre of bowls with the cutlets sitting on top or around the pasta.