Ingredients

• 12 lamb cutlets
• salt and freshly black ground pepper
• 10 fresh sage leaves
• handful fresh rosemary needles
• handful fresh flat-leaf parsley leaves
• handful fresh basil leaves
• 1 garlic clove
• finely chopped
• 6 tbsp freshly grated parmesan cheese
• 110g/4oz butter
• slightly softened (remove from the fridge about an hour in advance)
• 6 slices parma ham

Directions

• Place all the herbs on a chopping board and chop very finely together. Place them in a bowl with the garlic
• parmesan
• butter and some salt and pepper and mix well until you get a smooth paste.
• Arrange the parma ham slices overlapping slightly on a piece of clingfilm and spread the paste evenly over them with a spatula. Then
• with the help of the clingfilm
• roll up the ham into a sausage shape
• and tie the ends so the filling doesn't escape. Place in the fridge for at least half an hour.
• Slice each lamb cutlet horizontally through the centre
• leaving it joined at one end
• and open it up like a butterfly. With a meat tenderiser
• flatten each piece. You can ask your butcher to do this for you if you prefer.
• Remove the filling from the fridge and discard the clingfilm. Cut the filling into 2.5cm/1in slices
• pressing slightly so it becomes flat.
• Place on one side of each cutlet and fold the other side over the top. Press together well
• making sure that none of the filling escapes.
• Transfer the cutlets to a baking tray lined with foil and season with salt and freshly ground black pepper.
• Place under a hot grill and grill for about 2 minutes on each side for rare
• 4 minutes for medium or
• for well done
• as long as you like.