Warm Lamb and Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Great summer eating! Ingredients:
500 g lean lamb fillets, sliced |
2 teaspoons olive oil |
3 teaspoons sugar |
1/3 cup lemon juice |
1 tablespoon red wine |
1 tablespoon sweet chili sauce |
1 clove garlic, crushed |
2 tablespoons chopped fresh rosemary |
4 medium roma tomatoes, quartered |
500 g pasta (bows, spirals) |
cooking spray |
1/2 cup beef stock |
2 tablespoons chopped fresh parsley |
1 bunch spinach, roughly chopped |
Directions:
1. Combine lamb, oil, 1 tsp of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight.
2. Drain lamb, reserve marinade.
3. Place tomatoes in single layer on an oven tray, sprinkle with remaining sugar.
4. Bake, uncovered, in moderate oven for 20 minutes.
5. Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
6. Coat non-stick pan with cooking oil spray, add lamb in batches, cook until browned and tender.
7. Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils.
8. Gently toss with pasta, tomatoes and spinach.
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