Scotch Lamb Spirals with Feta and Vegetables
500 g pasta spirals
250 g pack baby corns, halved lengthways
400 g Scotch Lamb leg steaks cut into strips
1 red onion, cut into thin wedges
1 green pepper, cut into thin strips
2 courgettes, thinly sliced
150 g button mushrooms, sliced
1 punnet cherry tomatoes, halved (250 g)
60 g feta cheese, crumbled
Olive oil spray
- Cook the pasta according to packet instructions.
- Spray a large non-stick frying pan or wok with oil and heat. Cook half the lamb for 2 – 3 minutes until browned and cooked through. Repeat with remaining lamb. Transfer to a plate, cover loosely with foil, and stand for 5 minutes.
- Thinly slice across the grain and set aside. Reheat the frying pan (spray again if required) and cook baby corn, onion, pepper, courgette and mushrooms for 3 minutes.
- Add tomato, stir-fry for another 2 minutes. When cooked, drain the pasta and return to the saucepan. Add vegetables, and lamb and stir to combine.
Serve topped with crumbled feta cheese. Garnish with parsley and sliced spring onions if desired.