Name: Lamb farfalle with roasted vegetables
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 medium_piece (300g) eggplant, chopped; 1 large_piece (150g) zucchini, chopped; 1 medium_piece (170g) red onion, sliced thickly; 250 gram cherry tomatoes, halved; 2 clove garlic, crushed cooking-oil spray; 375 gram farfalle (bowtie) pasta; 600 gram lamb backstraps; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 cup (60ml) olive oil; 1/3 cup (80ml) lemon juice; 1 cup fresh mint leaves, firmly packed; 50 gram baby spinach leaves; 1/3 cup (50g) toasted pine nuts

Ingredients

1 medium_piece (300g) eggplant, chopped

1 large_piece (150g) zucchini, chopped

1 medium_piece (170g) red onion, sliced thickly

250 gram cherry tomatoes, halved

2 clove garlic, crushed cooking-oil spray

375 gram farfalle (bowtie) pasta

600 gram lamb backstraps

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup (60ml) olive oil

1/3 cup (80ml) lemon juice

1 cup fresh mint leaves, firmly packed

50 gram baby spinach leaves

1/3 cup (50g) toasted pine nuts

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Place eggplant, zucchini, onion, tomatoes and garlic on a large oven tray, spray with cooking oil, season. Roast 15 minutes or until tender.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until almost tender, drain.

4.Combine lamb, spices and 1 tablespoon of the oil in a large bowl, turn to coat lamb in spices.

5.Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes or until browned all over and cooked as desired. Remove from heat, cover, rest 5 minutes. Slice thickly.

6.Place pasta, roasted vegetables, lamb and remaining oil in a large bowl with remaining ingredients, toss gently to combine. Season to taste.

You can use any short pasta you like instead of teh farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the italian say ‘al dente’.
Note

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Ingredients

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