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Print this Recipe    Lamb Pasta

Chilli Lamb Pasta

500g thin spaghetti
1/2 cup olive oil
500 g lamb eye of loin
2 small fresh red chillies, finely chopped
4 cloves garlic, crushed
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh coriander
2 teaspoons salt
2 tablespoons lime juice
1/2 cup flaked parmesan cheese
extra fresh herbs to garnish

Add pasta to a large pan of boiling water; boil uncovered, until
just tender. Drain well.

Heat 1 tablespoon of the oil in a large pan. Add lamb; cook, until
browned all over and cooked as desired. Remove from pan, stand for
5 minutes; cut into thin slices.

Heat remaining oil in same pan. Add chillies and garlic; cook,
stirring, for about 1 minute, or until garlic is lightly browned.
Remove pan from heat, stir in herbs and salt.

Gently toss coriander mixture with pasta, lamb and juice. Serve
hot pasta sprinkled with cheese; garnish with extra fresh herbs.

Note: Sliced cooked lamb or pork can be substituted for the lamb
eye of loin. Add to pan with chillies and garlic stir until heated
through.

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