For a quick weeknight dinner, try this Lemon and Lamb Pasta recipe. It’s hearty, filling and full of goodness.
Serves44
Cook time25 mins25 minutes
Ingredients
375g farfalle
1/4 cup (60ml) extra virgin olive oil
2 x 270g pkts Coles Australian Lamb Leg Steaks, thinly sliced
2 garlic cloves, crushed
2 lemons, rind finely grated, juiced
200g cherry tomatoes, halved
1/4 cup shredded basil
1/4 cup chopped flat-leaf parsley
60g pkt Coles Australian Baby Rocket
1/4 cup basil sprigs
Finely grated parmesan, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
Step 2
Meanwhile, heat 2 tsp oil in a large frying pan over high heat. Add half the lamb and cook, stirring, for 3 mins or until browned. Transfer to a heatproof bowl and cover to keep warm. Repeat with another 2 tsp of oil and the remaining lamb.
Step 3
Return lamb to pan with the pasta, garlic, lemon rind, lemon juice, tomato, shredded basil, parsley and reserved cooking liquid. Cook, stirring, for 3 mins or until heated through. Stir in the rocket, basil sprigs and remaining oil. Divide among serving bowls. Sprinkle with parmesan to serve.
2 x 270g pkts Coles Australian Lamb Leg Steaks, thinly sliced
2 garlic cloves, crushed
2 lemons, rind finely grated, juiced
200g cherry tomatoes, halved
1/4 cup shredded basil
1/4 cup chopped flat-leaf parsley
60g pkt Coles Australian Baby Rocket
1/4 cup basil sprigs
Finely grated parmesan, to serve
Description
For a quick weeknight dinner, try this Lemon and Lamb Pasta recipe. It’s hearty, filling and full of goodness.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
Step 2
Meanwhile, heat 2 tsp oil in a large frying pan over high heat. Add half the lamb and cook, stirring, for 3 mins or until browned. Transfer to a heatproof bowl and cover to keep warm. Repeat with another 2 tsp of oil and the remaining lamb.
Step 3
Return lamb to pan with the pasta, garlic, lemon rind, lemon juice, tomato, shredded basil, parsley and reserved cooking liquid. Cook, stirring, for 3 mins or until heated through. Stir in the rocket, basil sprigs and remaining oil. Divide among serving bowls. Sprinkle with parmesan to serve.
