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Griddled, Marinated Lamb with An Olive and Pine Nut Pasta

Lamb:
4 Lamb cutlets
2 fl Rosemary oil
1/2 ts Fresh rosemary
1 tb Balsamic vinegar
1 ts Honey


Sauce:
1 oz Butter
1 oz Flour
3/4 pt Lamb or chicken stock
1 pk Fresh linguine
2 tb Olive oil
1/2 oz Butter
2 oz Finely chopped onions
6 Black olives; halved
1 tb Pine kernels
2 tb Tomato flesh
Black pepper to taste
2 oz Sliced button mushrooms
1 ts Chopped rosemary
2 fl Double cream


Mix oil, rosemary, vinegar and honey together to make a marinade. Remove the bone from the cutlet by keeping the knife as close to the bone as possible. Place meat into the marinade and season with salt and pepper; this will tenderise the meat.

To make the Velout‚, melt butter in a saucepan then add the flour. Mix well until the fat is absorbed by the flour. Add stock slowly until it forms a sauce, mixing well.

Heat oil in pan. Add onions and rosemary. When onions have softened, add mushrooms. Take half of the veloute and mix in. Season and taste.

Place pasta into a large pan of salted boiling water. Cook for approximately 5 minutes or until firm. When cooked, drain and place to one side.

Drizzle 1tbsp of olive oil into a griddle pan. Remove lamb from marinade and griddle until lamb is cooked thoroughly.

Place butter in a pan. Add onions, black olives, pine kernels, tomato flesh, black pepper and pasta and heat thoroughly.

Put pasta in middle of plate with cutlet next to pasta. Serve with extended veloute.


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