Lamb Steaks with Tomato and Wild Mushroom Pasta
Give lamb steaks a distinctive Italian touch by teaming them up with Tomato and Wild Mushroom pasta sauce.
Created By: Roz Denny
Serves: 4
Ingredients
Loyd Grossman Tomato and Wild Mushroom Sauce
4 lamb leg steaks, trimmed of fat
4-5 tbsp Extra Virgin Olive Oil
1 sprig fresh rosemary
200g Loyd Grossman Radiatore Pasta
2 medium courgettes, sliced
sea salt and freshly ground black pepper
How to cook it
Trim the lamb of any fat. Heat a heavy based frying pan and when you can feel a good heat rising, add 2 tablespoons of oil, season the steaks and add to the pan. Cook on a medium heat for about 4-5 minutes each side until just pink.
As they cook, strip the rosemary leaves from the sprig and sprinkle on the chop along with the garlic. Remove and set aside, trickling over any pan juices. Wipe out the pan.
Meanwhile, boil the pasta according to pack instructions. Heat the remaining oil in the frying pan and saute the courgette slices for about 4-5 minutes until they start to soften. Season.
Drain the pasta and return to the pan with the courgettes. Mix in the sauce, bring to the boil and cook for a minute or so to reheat. Slice each steak in 3 or 4 on the diagonal. Divide the pasta between four warmed plates and put the lamb on top.