I was at the butcher and found these brilliant lamb cutlets stuffed with some delicious goats milk feta and wrapped in Proscuitto. The first of the spring lamb, wonderful and tender. I have another weakness . . . I love Cous Cous and that was the perfect accompaniment for this dish. I hope you enjoy and savour this dish as much as I do !
This is a free style recipe, there are no hard and fast measurements and it is a fly by the seat of your pants type of recipe. Here we go . . .
Roasted Pecan Nuts
Heat some Olive Oil in a pan. Peel the red onion and dice. Add to the olive oil and cook until its translucent.