BBQ'd Lamb Cutlets with Savoury Tomato Onion Pasta, Semi Dried Tomatoes & Baby Spinach

Photo of BBQ'd Lamb Cutlets with Savoury Tomato Onion Pasta, Semi Dried Tomatoes & Baby Spinach Continental Recipe Ideas April Friday 01, 2011
Rate this recipe
1 2 3 4 5 5 5
Thanks!
Sorry, You can only vote once.
People
People 4
Preparation Time
Preparation Time 15
Cooking Time
Cooking Time 15

Lamb and rosemary is a match made in heaven and this dish is no exception. The addition of savoury semi-dried tomato pasta and baby spinach only adds romance to this love affair.

Ingredients

  • 12 lean lamb cutlets, visible fat trimmed
  • 2 teaspoons olive oil
  • 3 sprigs fresh rosemary, leaves only
  • 1 clove garlic, minced
  • Freshly cracked black pepper
  • 2 x 90g packs Continental® Savoury Tomato & Onion Pasta & Sauce
  • 3¼ cups (810ml) hot water
  • 2 teaspoons Flora® Salt Reduced spread
  • 150g baby spinach leaves
  • ½ cup semi dried tomatoes, drained of all oil
  • Fresh salad for serving

Instructions

  1. Marinate the lamb cutlets in the oil, rosemary, garlic and black pepper for 20 minutes.
  2. Preheat a barbecue or grill pan to moderately hot. Place the cutlets on the grill and allow to cook 2-3 minutes each side or until just pink in the centre. Remove and allow cutlets to rest 5 minutes before serving.
  3. Meanwhile, prepare the Pasta & Sauce following packet instructions using the water and spread. Stir through the spinach and sun dried tomatoes at the end of cooking.
  4. Serve Pasta & Sauce with lamb cutlets and a fresh salad.
BBQ Lamb Cutlets with Tomato Onion Pasta Recipe
You need Flash player 8+ and JavaScript enabled to view this video.