Instructions: Mix oil, rosemary, vinegar and honey together to make a marinade. Remove the bone from the cutlet by keeping the knife as close to the bone as possible. Place meat into the marinade and season with salt and pepper; this will tenderise the meat.

To make the Veloute, melt butter in a saucepan then add the flour. Mix well until the fat is absorbed by the flour. Add stock slowly until it forms a sauce, mixing well.

Heat oil in pan. Add onions and rosemary. When onions have softened, add mushrooms. Take half of the veloute and mix in. Season and taste.

Place pasta into a large pan of salted boiling water. Cook for approximately 5 minutes or until firm. When cooked, drain and place to one side.

Drizzle 1tbsp of olive oil into a griddle pan. Remove lamb from marinade and griddle until lamb is cooked thoroughly.

Place butter in a pan. Add onions, black olives, pine kernels, tomato flesh, black pepper and pasta and heat thoroughly.

Put pasta in middle of plate with cutlet next to pasta. Serve with extended veloute.

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