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Lamb & spinach pasta
Lamb & spinach pasta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Lively lemon and crunchy almonds elevate lamb pappardelle pasta.
Ingredients:
  • 300g dried pappardelle pasta
  • 350g lamb leg steaks
  • Olive oil spray
  • 2 garlic cloves, crushed
  • 3 tsp finely grated lemon rind
  • 300g baby spinach leaves
  • 20.00 gm water
  • 35g (1/3 cup) flaked almonds, toasted
  • 60ml (1/4 cup) fresh lemon juice
  • Extra virgin olive oil, to serve
Instructions:
  • Boil pasta in generously salted water in a large saucepan until perfectly cooked. Then, drain it.
  • Season both sides of the lamb generously with salt and pepper, then lightly spray with oil. Preheat a chargrill on high heat. Grill the lamb for 2-3 minutes on each side for a perfect medium cook, or adjust to your preference. Remove from heat, transfer to a plate, cover loosely with foil, and let it rest for 5 minutes. Enjoy!
  • Once the lamb is resting, warm oil in a non-stick pan over medium heat. Toss in garlic, lemon zest, spinach, and water. Stir and cook for about 1 minute until spinach wilts slightly.
  • Slice the lamb thinly. Combine the sliced lamb, spinach mixture, and almonds with pasta. Toss everything together. Pour lemon juice over the mixture and season with salt and pepper. Finish by drizzling olive oil over the top.

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