Herbed lamb and pasta

Ingredients 11
Servings 1
Minutes 5 mins


Serving Change
  • 150
    durum wheat pasta tubes
  • 5
    canola or olive oil
  • 250
    deboned lamb, any cut, all visible fat removed, cut into 1cm cubes
  • 1
    onion, peeled and chopped
  • 1
    stalk celery, chopped
  • 10
    crushed garlic
  • 5
    dried tarragon
  • 5
    dried rosemary, crumbled
  • 1/2
    chicken stock cube dissolved in 250ml boiling water
  • 1 x 410
    tin baked beans in tomato sauce
  • 60
    chopped parsley


5 mins
1. In a large pot of lightly salted boiling water, cook the pasta until just tender. Drain well.
2. Meanwhile, in a large non-stick frying pan, heat the oil over medium heat until hot but not smoking. Add the lamb and cook, stirring frequently, for 3 minutes until no longer pink. 
3. Add the onion, celery, garlic, tarragon and rosemary, and cook for another 5 minutes, stirring frequently gently. 
4. Add the stock and beans and bring to the boil. Simmer for about 5 minutes, stirring frequently and mashing some of the beans against the side of the pan until the sauce is slightly thickened.
5. Add the parsley, toss with hot pasta and serve with a large salad.

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