Name: Cheesy lamb and spinach pockets with pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 lamb leg steaks; 50 gram baby spinach leaves; 100 gram grated pizza cheese; 2 clove garlic, sliced; 300 gram fusilli pasta; 150 gram green beans, cut into 2cm lengths; 1/2 cup bought fat-free italian dressing; 2 tablespoon chopped chives; 2 tablespoon vegetable or olive oil; mixed salad, to serve

Cheesy lamb and spinach pockets with pasta

Make something different tonight with this easy pasta dish with green beans and cheesy lamb pockets.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

4 lamb leg steaks

50 gram baby spinach leaves

100 gram grated pizza cheese

2 clove garlic, sliced

300 gram fusilli pasta

150 gram green beans, cut into 2cm lengths

1/2 cup bought fat-free italian dressing

2 tablespoon chopped chives

2 tablespoon vegetable or olive oil

mixed salad, to serve

Method

1.Place lamb steaks between 2 sheets of baking paper. Using a meat mallet or rolling pin, flatten to 3mm thick. For each pocket, place a quarter of the spinach leaves over half of a steak. Top with a quarter of the cheese and a quarter of the garlic. Fold steak over to enclose. Secure ends with toothpicks. Season both sides.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 6 minutes. Add beans; cook for 2 minutes more or until just tender. Drain. Return pasta mixture to pan. Add dressing and chives; stir to combine. Cover to keep warm.

3.Heat oil in a large frying pan over high heat. Add lamb; cook for 2-3 minutes each side or until browned and cooked to your liking. Cover with foil; rest for 5 minutes. Remove, then discard toothpicks. Slice lamb. Serve lamb with pasta and salad.

Use grated cheddar cheese instead of pizza cheese. Use chicken breast fillets instead of lamb. Add semi-dried tomato to stuffing. Price will vary. Make ahead: Prepare lamb a few hours ahead. Cover, then refrigerate. Cook just before you serve.
Note

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