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Lamb with Sundried Tomatoes and Vegetable Pasta

Four Person Lamb Pasta

4

Serves

20 mins

Prep Time

25 mins

Cook Time

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High Iron

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Lamb,

Easy,

Lunch,

Dinner,

Pasta,

National Lamb Day,

Ingredients

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8, trimmed Quality Mark lamb leg steaks

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400g pasta shells

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freshly ground black pepper

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125g, drained and roughly chopped sun-dried tomatoes

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1 cup, steamed broccoli

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90g, trimmed baby spinach

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1/2, cut into thin wedges onions

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1/3 cup olive oil

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Zest and juice of 1 lemon

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3 sprigs of lemon thyme

Method

To Make Pasta

1

Bring a large pan of salted water to the boil and cook the pasta until just tender.

2

Drain, reserving ½ cup of the cooking water.

3

While the pasta is cooking, lightly brush the lamb fillets with olive oil and sprinkle with freshly ground black pepper.

4

Pre-heat a char-grill or non-stick frypan.

5

Cook the lamb fillets quickly until seared on all sides.

6

Reduce the heat and cook a further 5 minutes or until cooked to your liking.

7

The fillets should be slightly pink on the inside.

8

Allow to rest for 5 minutes, then slice thinly on the diagonal.

9

Place the pasta in a large bowl and stir in the sundried tomatoes, broccoli, spinach, red onion and lamb slices.

10

Whisk together the olive oil, lemon and juice, thyme leaves and reserved pasta water.

11

Pour over the pasta and mix thoroughly.

12

Serve warm, garnished with small sprigs of lemon thyme.

More info

Nutrition Information per Serving (442g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2934 (700)kJ

Protein

54g

Total Fat

33.3g

Saturated Fat

7.1g

Carbs

43g

Sugars

8.1g

Sodium

791mg

Iron*

8.1mg

* Percentage of recommended daily intake (Aust/NZ)

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