• Lamb With Capsicum Arrabiata Penne
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Lamb With Capsicum Arrabiata Penne

Lamb With Capsicum Arrabiata Penne

  1. 1 Each Zucchini
  2. 10 tbsp Shaved Parmesan Cheese
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Roasted Capsicum
  5. 1 Each Red Chilli
  6. 125 g Penne
  7. 125 g Lamb Rump Steaks
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 200 g Diced Tomatoes
  11. 1 Each Brown Onion
  1. 1 Each Zucchini
  2. 20 tbsp Shaved Parmesan Cheese
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tbsp Roasted Capsicum
  5. 1 Each Red Chilli
  6. 250 g Penne
  7. 250 g Lamb Rump Steaks
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 400 g Diced Tomatoes
  11. 1 Each Brown Onion
  1. 2 Each Zucchini
  2. 30 tbsp Shaved Parmesan Cheese
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 tbsp Roasted Capsicum
  5. 2 Each Red Chilli
  6. 375 g Penne
  7. 375 g Lamb Rump Steaks
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 600 g Diced Tomatoes
  11. 2 Each Brown Onion
  1. 2 Each Zucchini
  2. 40 tbsp Shaved Parmesan Cheese
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 4 tbsp Roasted Capsicum
  5. 2 Each Red Chilli
  6. 500 g Penne
  7. 500 g Lamb Rump Steaks
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 800 g Diced Tomatoes
  11. 2 Each Brown Onion
  1. 3 Each Zucchini
  2. 60 tbsp Shaved Parmesan Cheese
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 6 tbsp Roasted Capsicum
  5. 3 Each Red Chilli
  6. 750 g Penne
  7. 750 g Lamb Rump Steaks
  8. 3 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1200 g Diced Tomatoes
  11. 3 Each Brown Onion

Prep:

  1. Wash and finely chop chilli.
  2. Peel and finely chop onion.
  3. Drain and finely chop capsicum.
  4. Wash and cut zucchini into 1cm slices.
  5. Pop a pan of salted water on to boil.
  6. Peel and crush garlic.

Method:

  1. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  2. Meanwhile, heat a non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side for medium rare, or until cooked to your liking. Remove and rest. Thickly slice.
  3. Preheat the oven to 200°c (180°c fan-forced).
  4. Cook zucchini in same pan, stirring occasionally until golden and tender.
  5. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  6. Heat olive oil in a large saucepan. Add onion, chilli and garlic. Cook, stirring occasionally until soft. Add tomatoes and capsicum. Simmer for 5 minutes. Stir through pasta.
  7. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  8. Serve pasta topped with lamb, zucchini and parmesan.
  9. Wash and chop parsley.
  10. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  11. Cut lemon into wedges.
  12. Boil pasta for 9-10 minutes. Drain. Cover to keep warm.
  13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  14. Toss lamb and zucchini with olive oil and season well with salt and pepper.
  15. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
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