Mediterranean Lemon & Feta Lamb with Gluten-free Pasta, Mushrooms & Asparagus
Big flavour, sensible numbers. This Mediterranean plate pairs lamb with gluten-free pasta for 51g protein and roughly 697 kcal.
Ingredients
- 130g Lamb Leg
- 130g gluten-free pasta
- 80g mushrooms
- 80g asparagus
- 5g olive oil
- 15g lemon juice
- 6g garlic
- 30g feta
- 1 tsp dried oregano
- 20g red onion
Method
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1
Prep everything first: wash and trim the mushrooms and asparagus, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.
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5
Meanwhile, steam or stir-fry the mushrooms and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and lamb, spooning over any remaining sauce. Finish with the red onion.
Tap ingredients and steps to tick them off as you cook.