Summer Lamb Pasta
Try this warm salad with lamb leg steak strips, seasonal green vegetables and cooked pasta tossed in a spoonful of prepared mint sauce.
prep time
10 mins
cook time
15 minutes
serves
2 people
Energy
542kcal
Fat
19.4g
Saturates
5.2g
Carbs
64.3g
Sugars
6.8g
Fibre
8.2g
Protein
31.1g
Salt
0.2g
Ingredients
- 225g lean lamb leg steaks, cut into strips
- 3 teaspoons oil
- 150g pasta ribbons, cooked and drained
- 50g asparagus, sliced
- 1 courgette, sliced
- 100g peas
- 1 tablespoon mint sauce
- 1 tablespoon runny honey
To serve:
- Crusty bread
Method
- In a wok or large pan heat 2 teaspoons oil and cook the steaks for 3-4 minutes until browned. Add asparagus and peas. Cook for a further 3-4 minutes.
- Mix together the remaining oil, mint sauce and honey then add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 minutes.
- Serve immediately with crusty bread.
