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Method
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 Proscuitto.
Cook the lamb chops on a medium hot plate until the cheese is starting to seep through the crisped Proscuitto; 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. |