1.Rub lamb all over with combined garlic and mustard; cook on a heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Stand 5 minutes, then slice thinly.
2.Meanwhile, cook pasta in a large saucepan ofboiling water until just tender; drain.
3.Combine tomato, onion, rocket, basil and thymein a large bowl.
4.Add pasta, lamb and vinegar to tomato mixture;toss to combine. Season to taste.
You can substitute your favourite pasta for the farfalle.Note