Summer Lamb Pasta

Ingredients

• 225g lean lamb leg steaks, cut into strips
• 3 teaspoons oil
• 150g pasta ribbons, cooked and drained
• 50g asparagus, sliced
• 1 courgette, sliced
• 100g peas
• 1 tablespoon mint sauce
• 1 tablespoon runny honey

Method

1. In a wok or large pan heat 2 teaspoons oil and cook the steaks for 3-4 minutes until browned. Add asparagus and peas. Cook for a further 3-4 minutes.
2. Mix together the remaining oil, mint sauce and honey then add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 minutes.
3. Serve immediately with crusty bread.