Preparation

• Preheat oven to 190°C/375°F/Gas mark 5
• Spread 4 tbsp Sacla’ Pesto over one side of each noisette and season
• Place passata, red wine, 2 tbsp Sacla’ Pesto and sugar in a saucepan and heat gently until sugar dissolves
• Season well, stir in the thyme, and bring to the boil
• Transfer tomato sauce into a shallow ovenproof dish
• Arrange lamb on top, pesto side up
• Bake in oven for 15 minutes before placing a slice of mozzarella onto each noisette
• Cook for a further 5-10 minutes until sauce is bubbling, cheese melting, and lamb is cooked but pink inside
• Cook longer for well done

To serve, place two noisettes on each plates, spoon sauce around each one, and garnish with basil