LAMB AGRIDOLCE PASTA

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 3040kj COST $$$

Woman’s Day (Australia) - - Food To Love -

F ⅓ cup olive oil F 500g lamb leg steaks, 1cm dice F 1 large egg­plant, 1.5cm dice F 1 red cap­sicum, seeded, 1.5cm dice F 2 es­chalots, finely diced F 2 gar­lic cloves, chopped F ¼ cup bal­samic vine­gar F 2 tbsp raisins, chopped F 1 tbsp baby ca­pers in vine­gar, chopped F 3 tsp caster sugar F 250g spaghetti F ¼ cup pine nuts, toasted F 2 tbsp chopped pars­ley leaves 1 In a large fry­ing pan, heat half olive oil on high. Sea­son lamb well. Sear lamb 4-5 min­utes un­til well browned and slightly crispy. Re­move from pan. 2 Heat re­main­ing oil in pan on high. Saute egg­plant and cap­sicum 4-5 min­utes. Add es­chalot and gar­lic. Cook 3 min­utes, stir­ring, un­til ten­der. 3 Re­turn lamb to pan. Add vine­gar, raisins, ca­pers and sugar, stir­ring to com­bine well. Sim­mer 3 min­utes. 4 In a saucepan of salted boil­ing wa­ter, cook pasta un­til al dente. 5 Drain pasta, re­serv­ing ⅓ cup cook­ing wa­ter. Re­turn to pan with lamb mix­ture and toss to com­bine. Top with pine nuts. Scat­ter pars­ley over to serve.

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