- 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
- 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.