This is now one of my favourite dishes to make because it is so fast and easy - grilled lamb on a bed of pesto spaghetti. I usually buy lamb fillet, because the meat is very lean, but still tender. Lamb cutlets (pictured above) are good, too, but they can be a little fatty.
Boil water and cook spaghetti according to the packet instructions. Drain the pasta and add about 4 heaped tsp of pesto for 250g pasta. Taste and add more pesto if necessary. (I cheat and buy bottled pesto, but you can make your own). Add salt and pepper to taste, and some washed baby spinach or rocket leaves. The warmth of the pasta will wilt the leaves slightly.
Coat lamb with a little olive oil and a dash of soya sauce. The soya sauce gives the lamb a nice browned colour when you cook it. Sprinkle the lamb with some fresh rosemary leaves. (If you don't have fresh herbs on hand, dried basil leaves also work). Grill or pan-fry the lamb for a few minutes, then serve on top of of the pasta.
The same recipe using sundried tomato pesto instead of basil pesto. Here I've used my preferred lamb fillets (all meat, no fat) instead of lamb cutlets.