Meltingly tender lamb flat breads & truffled asparagus pasta - Chris Baber

MELTINGLY TENDER LAMB FLAT BREADS

INGREDIENTS:

• M&S Extra Virgin Olive Oil
• M&S Organic British 2 Lamb Leg Steaks (Select Farms)
• 2 M&S Extra Virgin Olive Oil & Garlic Flatbreads
• 2 M&S Organic Romaine Lettuce, washed and roughly chopped
• 1 tub (230g) M&S Creamy Tzatziki
• 1 jar (260g) M&S Pickled Red Onions
• M&S salt & pepper (to taste)

METHOD:

1. Lightly oil the lamb steaks and season each one on both sides with salt and pepper.

2. In a hot frying pan (or on the barbecue!), sear both sides of the lamb steaks until golden brown and caramelised, approximately 2-3 minutes per side.

3. Once cooked, set aside to rest while you heat the flatbreads in a dry frying pan.

4. Slice the lamb and then top the warm bread with a generous handful of romaine lettuce and the sliced lamb, then garnish with spoonfuls of the tzatziki and the pickled red onions. You’re now ready to serve!

TRUFFLED ASPARAGUS PASTA

INGREDIENTS:

• M&S Extra Virgin Olive Oil
• 110g Asparagus, stalks trimmed
• 320g Dried Tagliatelle Pasta
• 250g M&S Truffle Soft Cheese
• 40g Rocket, to serve

METHOD:

1. Heat a saucepan of salted water over a medium heat.

2. Place a medium-sized frying pan on the hob over a medium heat and add the olive oil and prepped asparagus. Gently pan fry until tender, then remove from the pan.

3. Once the water is boiling, add the pasta and cook for 8 minutes, until al dente.

4. While the pasta is cooking, add the cream cheese and 2 tbsp of the pasta cooking water to the frying pan used for the asparagus. Bring to a simmer over a medium heat for about 1 minute.

5. Once the pasta has cooked, drain and add to the frying pan with the cream
cheese sauce. Mix and season to taste with salt and pepper.

6. Serve topped with rocket and asparagus.

More Recipes