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

Drain, reserving ½ cup of the cooking water.

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

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

Cook the lamb fillets quickly until seared on all sides.

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

The fillets should be slightly pink on the inside.

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

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

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

Pour over the pasta and mix thoroughly.

Serve warm, garnished with small sprigs of lemon thyme.