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Honey Mustard Lamb Cutlets

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Fasta Pasta

Serves: 4 - 6

Preparation time: 5 minutes

Cooking time: 35 mins

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Ingredients

  • 500g/1 lb. 2 oz frozen New Zealand Lamb mince (see Hints and Tips)
  • 300g/approx ½ pt carton fresh spicy tomato or 'arrabiata' sauce (see Hints and Tips)
  • 1 tbsp. tomato purée
  • 350g/12 oz dried penne pasta
  • 6 tbsp. grated Parmesan cheese (see Hints and Tips)
  • 300g/approx ½ pt carton fresh cheese sauce
  • bag of greens salad to serve

Hints & Tips

Arrabiata sauce is a spicy tomato sauce containing chillies and peppers. Look out for it in the supermarket chiller cabinet. Any ready-made tomato sauce would work just as well. You'll find the fresh cheese sauce in the same place.

Taste first before seasoning the meat sauce, as ready-made sauces come already seasoned.

Ready-grated Parmesan is available, but it is best to buy a block and grate it yourself - the flavour is heaps better.

You can get resealable bags of 'free flow' frozen New Zealand lamb mince in the supermarkets. That way you can pour out and cook what you need when you need it, reseal the bag and pop it back in the freezer until next time.

Instructions

1. Preheat oven to 200°C/400°F/Gas Mark 6. Pour frozen mince into a saucepan and cook, without oil, for 10 minutes over a medium heat, stirring intermittently, until the meat is thawed and browned. Drain any excess liquid that has appeared during cooking. Add spicy tomato sauce and tomato purée. Bring to the boil then reduce heat and cook for 10 minutes, stirring occasionally.

2. Meanwhile, cook pasta in a large pan of boiling salted water for 10 minutes until just tender. Drain well.

3. Spoon half the pasta into a large ovenproof dish, sprinkle with a third of the Parmesan and season with black pepper (see Hints and Tips). Spoon half the meat mixture over the top. Spoon over a layer of pasta, sprinkle with cheese and season with pepper.

4. Spoon over remaining meat sauce and pour over cheese sauce. Sprinkle with remaining Parmesan and bake for 15 minutes until cheese is golden and bubbling in top. Serve with a simple green salad.