Italian-style lamb

Tender lamb, red wine and sun-dried tomato pesto add up to make a delicious Italian recipe, but it looks like a work of art too!

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4

What you need:

• 8 lamb noisettes
• 6 tbsp Sacla' Sun-dried Tomato Pesto
• 200ml passata
• 50ml red wine
• 2 tbsp soft dark brown sugar
• 1 tbsp chopped fresh thyme
• 150g mozzarella cheese
• Sea salt & freshly ground black pepper
• Fresh basil or parsley to garnish

What you do:

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Spread 4 tbsp Sacla' Sun-dried Tomato Pesto over one side of the lamb noisettes and season with salt and pepper.
3. Place the passata, red wine, 2 tbsp Sacla' Sun-dried Tomato Pesto and sugar in a saucepan and heat gently until the sugar dissolves. Season well and stir in the thyme. Bring to the boil.
4. Transfer the tomato sauce into a shallow ovenproof dish and place the lamb on top, pesto side up.
5. Bake in the oven for about 15 minutes before laying a slice of mozzarella on each noisette.
6. Cook for another 5-10 minutes until the sauce is bubbling, the cheese has melted, and the lamb is cooked but still a little pink inside (if you prefer your lamb well done, just cook it for a further 5 minutes).
7. Serve 2 noisettes per person with the sauce spooned around, and garnish with basil or parsley.
   

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