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.
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.
Nutrition
Each serving provides:
- Energy
- 542kcal
- Fat
- 19.4g
- Saturates
- 5.2g
- Carbs
- 64.3g
- Sugars
- 6.8g
- Fibre
- 8.2g
- Protein
- 31.1g
- Salt
- 0.2g
