Warm lamb pasta salad

Ingredients (serves 4)

• 300g dried spiral pasta
• 1/3 cup olive oil
• 600g lamb fillets, trimmed
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh mint
• 1/2 cup chopped fresh basil
• 2 teaspoons wholegrain mustard
• 1 tablespoon capers, drained, rinsed
• 1/4 cup lemon juice
• 1 red capsicum, thinly sliced

• Method

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
  2. Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
  3. Combine parsley, mint, basil, mustard, capers, lemon juice and remaining oil in a bowl. Add pasta, lamb and capsicum. Season with salt and pepper. Toss gently to combine. Serve.

  Notes

  • To make this dish even faster, use whole-leaf herbs instead of chopping, and marinated chargrilled capsicum instead of fresh.