LAMB FARFALLE WITH ROASTED VEGETABLES

Prep time 15 mins Cooking time 30 mins Serves 6

INGREDIENTS

1 medium piece (300g) aubergine, chopped 150g courgette, chopped 170g red onion, thickly sliced 250g cherry tomatoes, halved 2 cloves garlic, crushed Cooking-oil spray

375g farfalle (bowtie) pasta 600g lamb backstraps

1 tsp ground coriander

1 tsp ground cumin

4 tbsp olive oil

80ml lemon juice

1 cup fresh mint, firmly packed 50g baby spinach leaves ⅓ cup (50g) toasted pine nuts

METHOD

Preheat oven to 180°C.

Place aubergine, courgette, onion, tomatoes and garlic on a large oven tray, spray with cooking oil, season. Roast for 15 minutes or until tender. Meanwhile, cook pasta in a large saucepan of boiling salted water until almost tender, drain. Combine lamb, spices and 1 tbsp of the oil in a large bowl, turn to coat lamb in spices.

Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes or until browned all over and cooked as desired. Remove from heat, cover and rest for 5 minutes. Slice thickly.

Place pasta, roasted vegetables, lamb and remaining oil in a large bowl with remaining ingredients, toss gently to combine. Season to taste.

Tips You can use any short pasta you like instead of the farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the Italians say ‘al dente’.