Sacla Italian style lamb with sun-dried tomato pesto

Tender lamb, red wine and pesto - another Italian work of art Ingredients 8 lamb noisettes a jar Sacla' Organic Tomato Pesto 200ml passata 50ml red wine 2 tbsp soft dark brown sugar 1 tbsp chopped fresh thyme 150g mozzarella cheese sea salt and freshly ground black pepper fresh basil or parsley to garnish Cooking Instructions Preheat the oven to 190°C/375°F/Gas Mark 5. Next spread four tablespoons of Sacla' Organic Tomato Pesto over one side of your lamb noisettes. Season with a good sprinkling of salt and pepper. Now place the passata, red wine, two tablespoons of Sacla' Organic Tomato Pesto and sugar in a saucepan and heat gently until the sugar dissolves. Season well, stir in the thyme, and bring to the boil. Transfer the tomato sauce into a shallow ovenproof dish, arrange the lamb on top and make sure its pesto side up. Bake in the oven for about fifteen minutes before laying a slice of mozzarella onto each noisette. Cook for a further five to ten minutes until the sauce is bubbling, the cheese melting, and the lamb is done but still a little pink inside. (If you prefer your lamb well done, just give it a bit longer.) To serve, put two noisettes on each plate, one leaning on the other, spoon the sauce around each one and garnish with fresh basil leaves.