Name: Warm pasta and lamb salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 lamb fillets (550g); 1/3 cup (80ml) lemon juice; 2 tablespoon finely chopped fresh rosemary; 1 tablespoon dry red wine; 1 tablespoon sweet chilli sauce; 1 teaspoon brown sugar; 1 clove garlic, crushed; 1 tablespoon olive oil; 4 roma tomatoes (300g), quartered; 350 gram wholemeal spiral pasta; 1/2 cup (125ml) salt-reduced beef stock; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 500 gram spinach, trimmed, chopped coarsely

Ingredients

8 lamb fillets (550g)

1/3 cup (80ml) lemon juice

2 tablespoon finely chopped fresh rosemary

1 tablespoon dry red wine

1 tablespoon sweet chilli sauce

1 teaspoon brown sugar

1 clove garlic, crushed

1 tablespoon olive oil

4 roma tomatoes (300g), quartered

350 gram wholemeal spiral pasta

1/2 cup (125ml) salt-reduced beef stock

2 tablespoon coarsely chopped fresh flat-leaf parsley

500 gram spinach, trimmed, chopped coarsely

Method

1.Combine lamb, juice, rosemary, wine, sauce, sugar, garlic and half the oil in a medium bowl. Cover, refrigerate 2 hours.

2.Preheat oven to 180°C/350°F.

3.Lightly grease an oven tray. Place tomato, in a single layer, on tray. Bake for 20 minutes or until soft.

4.Cook pasta in a large saucepan of boiling water until just tender; drain.

5.Meanwhile, drain lamb over a medium bowl; reserve marinade. Heat remaining oil in a medium frying pan over medium heat; cook lamb for 4 minutes or until browned and cooked as desired. Cover lamb; rest for 5 minutes, then slice thinly.

6.Add reserved marinade, stock and parsley to the same pan; bring to the boil.

7.Combine tomato, pasta, lamb, marinade mixture and spinach in a large bowl; season to taste.

Substitute the lamb with chicken breast, if you prefer. Use any shape wholemeal pasta you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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