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Prosciutto Sage Lamb Cutlets With Pea And Tomato Spaghetti Recipe

Prosciutto sage lamb cutlets with pea and tomato spaghetti

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  • 12 large sage leaves
  • 12 trimmed medium sized lamb cutlets
  • 12 thin slices parmesan cheese
  • 12 slices prosciutto
  • Extra virgin olive oil
  • 2 medium sized ripe tomatoes, diced
  • 400g cooked spaghetti
  • 120g fresh or frozen peas
  • 2 tbsp pasta tomato sauce
  • Lamb or beef stock
  • Salt and ground black pepper


  1. Preheat oven to 180ºC or 160ºC fan forced.
  2. 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.
  3. Seal cutlets in hot frying pan and cook in a large baking tray until the cheese is starting to seep through the crisped prosciutto – remove and keep warm.
  4. Meanwhile, heat enough olive oil in a suitable pan or wok over medium heat and cook the tomato dices for 3 minutes, stirring; add the spaghetti, peas 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.
  5. Serve the spaghetti in the centre of bowls with the cutlets sitting on top or around the pasta.
Preparation time
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Two Blues Sauvignon Blanc 2014
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