Name: Warm pasta and lamb salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 lamb fillets (550g); 1/3 cup (80ml) lemon juice; 2 tablespoon finely chopped fresh rosemary; 1 tablespoon dry red wine; 1 tablespoon sweet chilli sauce; 1 teaspoon brown sugar; 1 clove garlic, crushed; 1 tablespoon olive oil; 4 roma tomatoes (300g), quartered; 350 gram wholemeal spiral pasta; 1/2 cup (125ml) salt-reduced beef stock; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 500 gram spinach, trimmed, chopped coarsely

Ingredients

8 lamb fillets (550g)

1/3 cup (80ml) lemon juice

2 tablespoon finely chopped fresh rosemary

1 tablespoon dry red wine

1 tablespoon sweet chilli sauce

1 teaspoon brown sugar

1 clove garlic, crushed

1 tablespoon olive oil

4 roma tomatoes (300g), quartered

350 gram wholemeal spiral pasta

1/2 cup (125ml) salt-reduced beef stock

2 tablespoon coarsely chopped fresh flat-leaf parsley

500 gram spinach, trimmed, chopped coarsely

Method

1.Combine lamb, juice, rosemary, wine, sauce, sugar, garlic and half the oil in a medium bowl. Cover, refrigerate 2 hours.

2.Preheat oven to 180°C/350°F.

3.Lightly grease an oven tray. Place tomato, in a single layer, on tray. Bake for 20 minutes or until soft.

4.Cook pasta in a large saucepan of boiling water until just tender; drain.

5.Meanwhile, drain lamb over a medium bowl; reserve marinade. Heat remaining oil in a medium frying pan over medium heat; cook lamb for 4 minutes or until browned and cooked as desired. Cover lamb; rest for 5 minutes, then slice thinly.

6.Add reserved marinade, stock and parsley to the same pan; bring to the boil.

7.Combine tomato, pasta, lamb, marinade mixture and spinach in a large bowl; season to taste.

Substitute the lamb with chicken breast, if you prefer. Use any shape wholemeal pasta you like.
Note

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Ingredients

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