Pre-heat the grill to medium-hot.
Bring a large saucepan of salted water to the boil. Brush the lamb cutlets and onion wedges with half of the olive oil. Rub the cutlets with 1 tbsp of the chopped parsley. Season the cutlets and the onions and arrange on a lined baking tray. Grill for 8-10 minutes, turning halfway through cooking.
Cook the linguine at the same time until 'al dente'; 8-10 minutes.
Heat the remaining olive oil in a frying pan over a moderate heat and add the diced tomato, olives and capers. Season and cook gently, stirring occasionally for 4-5 minutes until slightly thickened. Remove from the heat and stir in the remaining parsley.
Remove the lamb cutlets and onions when ready and allow to rest, covered with some aluminium foil, for 5 minutes. Drain the pasta and arrange on serving plates. Top with a lamb cutlet and spoon some of the tomato sauce on top.
Arrange some of the grilled onion wedges on the side and garnish the dish with a sprig of chervil before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.