Warm Lamb And Pasta Salad Food

WARM LAMB AND PASTA SALAD

Steps:

• Combine lamb, oil, 1 tsp of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight.
• Drain lamb, reserve marinade.
• Place tomatoes in single layer on an oven tray, sprinkle with remaining sugar.
• Bake, uncovered, in moderate oven for 20 minutes.
• Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
• Coat non-stick pan with cooking oil spray, add lamb in batches, cook until browned and tender.
• Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils.
• Gently toss with pasta, tomatoes and spinach.

GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD

Steps:

• For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
• For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
• Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
• To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.

LAMB, FETA & MINT SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.