Lamb and pasta salad

Tender lamb, al dente pasta and peppery rocket leaves make a fabulous pasta salad that is a meal in itself.

  • 30 mins cooking
  • Serves 4
  • Print


Lamb and pasta salad
  • 400 gram lamb fillets
  • 2 clove garlic, crushed
  • 1 tablespoon wholegrain mustard
  • 375 gram farfalle pasta
  • 250 gram yellow teardrop tomatoes, halved
  • 1 red onion, sliced thinly
  • 50 gram baby rocket leaves
  • 1/4 cup loosely packed, finely shredded fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup (60ml) balsamic vinegar


Lamb and pasta salad
  • 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.

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