Grilled lamb cutlets filled with Parma ham & herbs

Method

1. Put all the herbs on a chopping board and chop very finely. Put them in a bowl with the garlic, Parmesan, butter and some salt and pepper and mix well until you get a smooth paste. Slightly overlap the Parma ham slices on a piece of clingfilm and spread the paste evenly over them with a spatula.
2. Roll up the ham into a sausage shape, encased in the clingfilm, and tie the ends so the filling does not escape. Put in the fridge for at least half an hour.
3. 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 (mallet), flatten each piece, or use a rolling pin or the flat blade of a knife. Go easy, though, or you'll tear the meat. You can ask your butcher to do this for you if you prefer.
4. Remove the filling from the fridge and discard the clingfilm. Cut the filling into 2.5cm slices, pressing slightly so it becomes flat. Put 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.
5. Transfer the cutlets to a baking tray lined with foil and season with salt and pepper. Put under a hot grill for about 2 minutes on each side for rare, 4 minutes for medium or, for well done, as long as you like. Serve immediately
6. The filling for these cutlets involves a little effort, but the ham helps keep the butter mixture from running out as it cooks and really adds to the flavour. You can make the filling in advance and you can store it in the fridge or freezer for another time.