Sabtu, 16 April 2011

Warm lamb pasta salad

Ingredients (serves 4)

  • 300g dried spiral pasta
  • 1/3 cup olive oil
  • 600g lamb fillets, trimmed
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped fresh basil
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon capers, drained, rinsed
  • 1/4 cup lemon juice
  • 1 red capsicum, thinly sliced
  • Method

    1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
    2. Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
    3. Combine parsley, mint, basil, mustard, capers, lemon juice and remaining oil in a bowl. Add pasta, lamb and capsicum. Season with salt and pepper. Toss gently to combine. Serve.


    • To make this dish even faster, use whole-leaf herbs instead of chopping, and marinated chargrilled capsicum instead of fresh.

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